Dessert recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4517955

Windsor Pudding

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

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

Source revision: Revision 4517955

License: CC BY-SA 4.0 · Wikibooks contributors

#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
Dessert

Ingredients

Scale
  • 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.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.