Recipe For Making Cumberland Pudding
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 644 of 825.
6 ounces of stale bread crumbs. 6 ounces of sugar. 6 ounces of currants. 4 ounces of citron. 6 ounces of suet. 6 eggs. 6 ounces of apples. The grated rind and juice of one orange. 1 teaspoonful of salt.
Pass the suet, apples, pared and cored, and the citron through the food chopper together; add the currants, salt, sugar, and bread crumbs (centre of loaf passed through a colander), also when thoroughly mixed the beaten yolks of the eggs, diluted with the grated rind and juice of the orange; lastly, add the stiff-beaten whites of the eggs. Steam four to six hours in a two-quart mould; two brick ice cream moulds, each holding a quart, give puddings good shape for serving. Serve with lemon, wine, or hard sauce.