The original recipe for the Hunter’s Pudding asked for 1/2 lb of stoned raisins, but I substituted 150g of mixed berries instead. Worked wonderfully.
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.
I realise glass sizes have changed over the decades but how big is a Victorian ‘wine glass full’ though? My sauce was particularly boozy!
Recipe: Hunters Pudding and a Wine Sauce
- 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
- lemon rind
- 1oz butter
- 1 1/2oz sugar
- glassful of water
- wineglass of sherry or Madeira
- Mix the dry ingredients (flour, suet, fruits) together.
- 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’.
- When well set turn out of the dish and serve with a sweet sauce.
- 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 wine glassful and a half of sherry or Madeira or other good white wine and when quite hot serve without delay