Baked Suet Pudding
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 pint water
- 6 ounces flour
- 3 ounces suet, shredded
- 2–3 eggs, beaten
- sugar
- raisins or currants
Instructions
- Mix together the water, flour, shredded suet, and beaten eggs. Sweeten the mixture to your taste. Stir in raisins or currants if desired. Bake in a brick oven.