Half-Pay Pudding

Breadcumb-and-suet pudding with dried fruit and treacle. Known at least since J. Chadwick's 'Home Cookery' of 1853.

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Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

HALF-PAY PUDDING.
1286. INGREDIENTS: ¼ lb. of suet, ¼ lb. of currants, ¼ lb. of raisins, ¼ lb. of flour, ¼ lb. of bread crumbs, 2 tablespoonfuls of treacle,½ pint of milk.
Mode: Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3-½ hours.
Time: 3-½ hours.
Average cost: 8d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.

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