RCI-DS.001.0011.001
Windsor pudding
Windsor pudding from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (225g) of shredded suet1/2 pound
- French roll1 unit
- amount of nutmeg1 Small
- Rind of a lemon1 unit
- (225g) of chopped apples1/2 pound
- (225g) of currants1/2 pound
- (225g) of raisins1/2 pound
- Glass of rich1 unitsweet wine
- eggs5 unit
Method
1
Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon.
2
Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt.
3
Mix all thoroughly together, and boil it in a basin or mould for three hours.
4
Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.