A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). strew sifted sugar over and serve warm with the lemon sauce, or not, at pleasure
Preserved exactly as written in the original source
First mix the suet, bread crumbs, sugar and flour well together, adding the lemon peel, which should be the yellow grated from the outside, and the juice, which should be strained
When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter
put it into a well-buttered mold and boil for three and a half hours
turn it out, strew sifted sugar over and serve warm with the lemon sauce, or not, at pleasure
Modern guidance to help you succeed with this vintage recipe
Boiling this pudding in a mold creates a gentle, moist cooking environment that prevents the eggs from curdling and allows the suet to slowly render and distribute fat throughout the crumb structure. The bread crumbs absorb moisture and create a tender, cake-like texture while providing structure, and the long cooking time allows the raw flour to fully hydrate and cook through. The suet (beef fat) melts during cooking, creating pockets of richness and helping the pudding stay moist, while the lemon's acidity balances the richness and prevents the dessert from feeling heavy.
The pudding can be assembled in the mold, covered tightly, and refrigerated for up to 24 hours before boiling. Add 15-20 minutes to the cooking time if starting from cold. The cooked pudding can be made up to 2 days ahead, cooled completely, wrapped tightly, and refrigerated. Reheat by steaming for 30-45 minutes or microwaving individual portions.
Store the cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. To reheat, steam for 30-45 minutes until warmed through, or microwave individual slices for 30-60 seconds. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The pudding can be assembled in the mold, covered tightly, and refrigerated for up to 24 hours before boiling. Add 15-20 minutes to the cooking time if starting from cold. The cooked pudding can be made up to 2 days ahead, cooled completely, wrapped tightly, and refrigerated. Reheat by steaming for 30-45 minutes or microwaving individual portions.
Store the cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. To reheat, steam for 30-45 minutes until warmed through, or microwave individual slices for 30-60 seconds. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
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