Home › The Principles of Cookery › Lemon Bread Pudding, Boiled

Lemon Bread Pudding, Boiled

Shred a quarter of a pound of beef suet very finely, add a pinch of salt, six ounces of finely grated bread-crumbs, a table-spoonful of flour, three table-spoonfuls of moist sugar, the finely minced rind and strained juice of a lemon, half a pint of milk, and two eggs well beaten. Mix thoroughly. Butter a plain pudding-mould rather thickly, ornament the inside with raisins, candied fruit, or sliced lemon-rind, pour in the pudding, cover it with a floured cloth, plunge it into boiling water, and let it boil quickly until done enough. Turn it out on a dish, and send to table a sauce made as follows, poured round it. Put the thin rind and juice of a lemon in half a pint of water, add two table-spoonfuls of sugar, and simmer gently over the fire for twenty minutes; add two or three drops of cochineal and a table-spoonful of gin, and it is ready to serve. Time to boil, three hours. Probable cost, 8d. Sufficient for three or four persons.