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Barford Pudding Boiled suet pudding with a very high proportion of raisins, plus nutmeg, sugar and eggs. (Walsh 1859, etc)  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Barford Pudding. 944. Take one pound of beef suet, one pound of raisins, five well-beaten eggs, four spoonfuls of flour, six ounces of loaf sugar, half a nutmeg, and a little salt; mix them well, put them in a basin, and boil four hours. |
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