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Windsor Pudding

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: henry hartshorne, medium difficulty, public domain, recipes for pudding, recipes using apple, recipes using egg, recipes using lemon zest, recipes using sugar, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AWindsor_Pudding)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AWindsor%20Pudding&oldid=4517955

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ½ pound (225 g) finely-shredded suet
  • French roll
  • Small amount of ground nutmeg
  • Lemon zest
  • ½ pound (225 g) apples, chopped
  • ½ pound (225 g) currants
  • ½ pound (225 g) raisins, chopped
  • 1 glass rich, sweet wine
  • 5 eggs
  • Salt
  • Fine sugar

Directions

  1. Combine the suit, french roll, nutmeg, and lemon zest.
  2. Mix in half a pound of apples, currants, raisins, stoned and chopped, wine, eggs, and a pinch of salt.
  3. Mix all thoroughly together, and boil it in a basin or mould for 3 hours.
  4. Sift fine sugar over it when sent to table, and pour a white wine sauce into the dish.