Golden Pudding
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb bread crumbs
- 1/4 lb suet
- 1/4 lb marmalade
- 1/4 lb sugar
- 4 eggs
Instructions
- Put the bread crumbs into a basin;
- mix with them the suet, which should be finely minced, the marmalade, and the sugar;
- stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed, put it into a mould or buttered basin;
- tie down with a floured cloth, and boil for 2 hours.
- When turned out, strew a little fine-sifted sugar over the top, and serve.