Boiled Raisin Pudding
9 personsIngredients
Directions
Make the pudding
After stoning the raisins and chopping the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into a rather stiff paste.
Boil and serve
Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours; serve with sifted sugar.
This pudding may also be made in a long shape, the same as a rolled jam-pudding, and will then not require so long boiling; 2-1/2 hours would then be quite sufficient.
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
- Raisins (in the method)
- Add sweetness and chewy pieces throughout the pudding.
- Suet (in the method)
- Adds fat that keeps the pudding moist and tender as it cooks.
- Flour (in the method)
- Provides the structure that holds the pudding together while it boils.
- Milk (in the method)
- Moistens the dry ingredients so they bind into a paste.
The step that matters
Keep the paste rather stiff. Enough milk to make a firm paste helps the pudding hold its shape in the cloth. Too much liquid makes it slack, so it can break apart or boil up heavy.
“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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