Small puddings made with breadcrumbs, egg, sweet spices, citrus, sultanas and raisins and sherry, fried.
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
382. College Pudding.- Put half a pound of crumbs into a basin, a quarter of a pound of chopped suet, the same of currants, two eggs, two ounces of sugar, a little nutmeg and salt, and a little milk; mix all together, make round balls, egg-crumb, and fry in hot fat till a nice colour; dish up with sugar over a glass of brandy or rum in it is exceedingly good.
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
914. Grate the crumb of a twopenny loaf, shred eight ounces of suet, and mix with eight ounces of currants, one of citron minced fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately, and a glass of brandy. Mix, and make into the size and shape of a goose-egg. Put half a pound of butter into a frying-pan, and, when melted and quite hot, fry them gently in it over a stove; turn them two or three times till of a fine light brown. Serve with pudding sauce.
See: New College Pudding
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