Passover Pudding
Origin: London, England
Source: Anonymous, 1846
Ingredients
- biscuit powder
- shred suet
- currants and raisins
- spice
- sugar
- 1 ounce candied peels
- eggs
- sweet sauce
Instructions
- Mix equal quantities of biscuit powder and shred suet together. Add half that combined quantity of currants and raisins, along with a little spice, sugar, and the candied peels. Stir in the fine well beaten eggs until the mixture forms a stiff batter.
- Boil the pudding well. Alternatively, the pudding may be baked in a pudding tin, in which case it must be turned out when served.
- Serve with sweet sauce.