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Two recipes from the 18th century – Hunter’s Pudding from pre-1860 Suffolk and to accompany a Wine Sauce for Sweet Puddings dating from 1845. Today’s dessert and an entry for the Waiter There’s Something In My… baked pudding as hosted by The Passionate Cook.

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.

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!

Hunter's Pudding and Wine Sauce

Hunter’s Pudding and a Wine Sauce

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 35 minutes

Hunter’s Pudding and a Wine Sauce

About as traditional an English pudding as you can get - thick and hearty for winter


    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
  • Wine Sauce for Sweet Puddings
  • lemon rind
  • 1oz butter
  • 1 1/2oz sugar
  • glassful of water
  • wineglass of sherry or Madeira


  1. Mix the dry ingredients (flour, suet, fruits) together.
  2. 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’.
  3. When well set turn out of the dish and serve with a sweet sauce.
  4. Wine Sauce for Sweet Puddings
  5. 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
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  1. Toffeeapple says:

    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?

  2. Andrew says:

    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.

  3. johanna says:

    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!

  4. arfi says:

    sounds so simple to make in a dash.

  5. 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.

  6. Sounds great………. and the wine sauce looks amazing!


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