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College Pudding

Puddings and Sweet Deserts

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;

College Puddings.
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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