Cookbook:Windsor Pudding
| Windsor Pudding | |
|---|---|
| Category | Pudding recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Combine the suit, french roll, nutmeg, and lemon zest.
- Mix in half a pound of apples, currants, raisins, stoned and chopped, wine, eggs, and a pinch of salt.
- Mix all thoroughly together, and boil it in a basin or mould for 3 hours.
- Sift fine sugar over it when sent to table, and pour a white wine sauce into the dish.