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Dr. Kitchener's Pudding

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Bread, Baked

Tags: henry hartshorne, medium difficulty, public domain, recipes for dessert, recipes for pudding, recipes using bread crumb, recipes using egg, recipes using milk, recipes using sugar, recipes using wheat flour, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ADr._Kitchener%27s_Pudding)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ADr.%20Kitchener%27s%20Pudding&oldid=4587282

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

Ingredients

  • 3 eggs
  • ½ cup (120 ml) milk
  • 2 oz (57 g / ⅓ cup) moist sugar
  • 2 oz (57 g / ⅓ cup) grated nutmeg
  • 4 oz (110 g / ¾ cup) flour
  • 8 oz (230 g) finely-chopped suet
  • 3 oz (85 g / 1¼ cups) breadcrumbs

Directions

  1. Beat the eggs, strain them through a sieve, then gradually stir them into the milk.
  2. Mix in the sugar and nutmeg.
  3. Add the flour, beating the mixture until it becomes a smooth batter.
  4. Gradually add suet and bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into a pot.
  5. Transfer batter into a buttered mould. Cook for 50 minutes at 350 °F (177 °C).
  6. This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.