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Pudding, Richmond

Source of Recipe

Old cookbook


List of Ingredients

1 pound of raisins

1/2 pound of currants, rubbed in flour

1 1/2 pounds of grated bread

1 pound of finely shredded suet

1/3 cup sugar

1/4 teaspoon salt

Pinch cinnamon

10 oz brandy

10 oz wine

8 eggs, slightly beaten









Recipe

How to make Richmond Pudding
Chop the raisins and currants, Add rest of ingredients, adding eggs last.
Dip a muslin bag or square of muslin in boiling water and flour it well. Pour in the pudding and tie up. Leave room for expansion.
Boil 4 hours in plenty of water, keep hot water on the stove, to add as needed.
When done, dip the pudding in cold water to prevent it sticking to the cloth.
Garnish with whipped cream and nutmeg, or a white sauce such as hard sauce, if desired.