Home › The Principles of Cookery › Bernese Pudding

Bernese Pudding

Beat up the yolks and whites of two eggs with a quarter of a pint of milk, and add two ounces of very fine bread-crumbs and the same quantity of flour; take a quarter of a pound of suet, finely shredded, the same of mixed candied peel, chopped, the rind and juice of a lemon, the quarter of a small nutmeg grated, and equal quantities of sugar and currants. Mix these ingredients for ten minutes, and put them aside for an hour. Stir all round, pour into a buttered pudding-dish, and lay a floured cloth over the top. Place it in boiling water and boil for three hours and a half. Serve with sugar over the top. Probable cost, 1s. 3d. Sufficient for three or four persons.