Dr. Kitchener's Pudding
Dr. Kitchener's Pudding is a Victorian-era suet pudding built from pantry basics: eggs, milk, flour, breadcrumbs and finely chopped suet. The suet gives it a rich, tender crumb, and the nutmeg gives it a warm spiced flavor. The recipe comes from Henry Hartshorne's Household Cyclopedia, a nineteenth-century household reference. A rest before cooking lets the breadcrumbs soak up the batter, so it is worth the wait.
Instructions
Beat the eggs well, then pour them through a sieve to remove any stringy bits. Stir them into the milk a little at a time until the two are combined.
Mix in the sugar and the grated nutmeg.
Add the flour and beat the mixture until it turns into a smooth batter with no lumps.
Stir in the suet and breadcrumbs gradually, mixing until everything is evenly combined. Let the mixture stand for at least half an hour before it goes into the mould.
Spoon the batter into a buttered mould. Cook for 50 minutes at 350 °F (177 °C).
Make it personal.
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