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 Eggs, milk, breadcrumbs, small amount of flour, salt, sugar, suet, raisins and a few currants. Boiled (White 1932)  William, 2nd Viscount Barrington 1717-1793 Secretary at War during the American War of Independence. The name may be a joke from the remark recorded in the diaries of Thomas Hutchinson for 28 November 1774; "Lord Barrington ... answered, (when they were at dinner,) that he could compare the State to a great plum-pudding, which he was so fond of that he would never quarrel with it, but should be for taking a slice as long as there was any left."  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukLord Barrington's Plum Pudding(1860) Ingredients Eggs 3 Milk 1/4 pint breadcrumbs - one cup flour - a large tablespoon a pinch of salt sugar - one ounce suet - 3/4 pound raisins - half a pound currant - just a few if spice is liked a little grated nutmeg may be added Time Boil for four hours Method Beat the eggs and milk well together, add the breadcrumbs, flour and salt and one ounce of sugar. Mix well. Cut the suet and stir it in stir in the raisins and the currants when all are mixed together, tie in a cloth and boil for 4 hours  |
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