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EXETER PUDDING
Photo: Sara Cervera

EXETER PUDDING

9 ingredients 5 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

198
Calories
7g
Protein
11g
Fat
6g
Carbs

Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Egg 1 large egg (50g) 78
Cream 1 tbsp (15ml) heavy 51
Rum 1/2 oz (15ml) 32
Wine 2 tbsp cooking wine (30ml) 25
Lemon juice of 1 lemon (48ml) 12
Cake not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1/4 pint of rum
  • 4 tablespoonfuls of cream
  • 3 tablespoonfuls of black-currant jelly into a stewpan
  • 1/2 lemon
  • 7 eggs
  • 4 small sponge cakes
  • 4 eggs
  • 2 glasses of sherry
  • 8 persons

Directions

1

(_Very rich_.)

2

1274. INGREDIENTS.--10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4 pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias, 1/2 lb. of jam.

3

_Mode_.--Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:--Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.

4

_Time_.--From 1 to 1-1/4 hour. _Average cost_, 2s. 6d.

5

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

By Isabella Beeton · Recipe sourced from gutenberg

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