Baked Raisin Pudding
8 personsIngredients
Directions
Prepare
Chop the suet finely.
Stone the raisins and cut them in halves.
Mix the suet, raisins, salt, sugar, and grated nutmeg.
Moisten the mixture with enough milk to reach a thick batter consistency.
Bake and serve
Put the mixture into a buttered pie dish.
Bake for 1-1/2 hour, or longer.
Turn the pudding out of the dish, sprinkle sifted sugar over, and serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Suet (in the method)
- Adds fat and richness, helping the pudding stay moist and tender as it bakes.
- Raisins (in the method)
- Add sweetness and chewy pockets of texture throughout the pudding.
- Milk (in the method)
- Moistens the mixture into a batter that bakes into a soft, set pudding.
- Nutmeg
- Adds a warm, aromatic spice flavour to the pudding.
The step that matters
Moistening to a thick batter. Too little milk leaves the pudding dry and crumbly, while too much makes it wet and dense. A thick batter holds its shape and bakes evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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