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Dessert of the Week - Hunter's Pudding and a Wine Sauce Add/Read Comments
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The original recipe for the Hunter's Pudding asked for 1/2 lb of stoned raisins, as a replacement 150g of mixed berries was substituted.
Hunter's Pudding
- a breakfastcupful of flour (1/2 pint)
- a teacup of shredded suet (1/4 pint)
- a teacupful of sugar
- 1/2lb stoned raisins
- 1 1/2 pints milk
- 3 eggs
Mix the dry ingredients (flour, suet, fruits) together. Mix the eggs with the milk and add to the dry ingredients. Pour mixture into a well buttered pie dish and 'bake about one hour in moderate oven'.
When well set turn out of the dish and serve with a sweet sauce.
Wine Sauce for Sweet Puddings
Boil gently together for 10 to 15 minutes the very thin rind of half a small lemon, about 1 1/2oz sugar and a wineglassful of water. Remove the lemon rind and stir into the sauce 1oz butter mixed with a large half-teaspoonful of flour. Add a wineglasful and a half of sherry or Madeira or other good white wine and when quite hot serve without delay.
The result is a hearty, full, real-English winter pudding. I think you are supposed to turn it out of the dish (a firm crust develops all round) but I didn't trust the steamingly hot wobbly mass to play its part so it remained in the bowl. In fact though after a few minutes out of the oven (it's a pudding to serve hot) the whole does firm up substantially (did anyone mention stodge?) so it shouldn't be impossible. The sauce, especially when made with Madeira, has a lovely Christmas flavour and would make for an excellent sauce for Christmas steamed pudding.
How much is a Victorian 'wine glass full' though? My sauce was particularly boozy!
ADD A COMMENT (6)
Comments
I've often wondered about the sizes of wine glasses when used as measures, too. I have the feeling that they were nowhere near as big as ours, perhaps slightly larger that shot glasses?
The pudding and sauce sound marvellous, I wonder if I could scale it down for two people? Souldn't be too difficult should it?
Scribbled down by: Toffeeapple on February 23, 2009 4:22 PM
Indeed I think it would be fine Toffeeapple; in fact I spilt quite a bit and it worked out OK. The ammounts as listed make for a large (6-8 people?) size pudding. A warning though it is rather stodgy so you dont need a lot.
Scribbled down by: Andrew on February 23, 2009 6:13 PM
oh yes, yes, yes, yes! a hot pudding and booze... what could be more lovely! this is a great contribution to WTSIM and I can't wait to try it!
Scribbled down by: johanna on February 25, 2009 12:19 AM
sounds so simple to make in a dash.
Scribbled down by: arfi on February 26, 2009 2:19 AM
I love Borough Market. Sadly they are talking about increasing the rents (even in this recession) and some of the stall keepers do not think they will be able to maintain the stands.
Scribbled down by: A Girl Has To Eat on March 4, 2009 4:26 PM
Sounds great.......... and the wine sauce looks amazing!
Scribbled down by: catering equipment on March 6, 2009 12:48 PM