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!
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