Windsor Pudding
Windsor pudding is a boiled suet pudding packed with apples, currants and raisins, taken from the Household Cyclopedia by Henry Hartshorne. A French roll stands in for the usual flour, giving a soft, crumbly body, while five eggs bind it and a glass of sweet wine deepens the fruit. Nutmeg and lemon zest keep the richness in check. It is a good pick for anyone curious about old British puddings.
Instructions
Put the shredded suet, the French roll, a little ground nutmeg and the lemon zest into a large bowl and combine them.
Add the chopped apples, the currants, the stoned and chopped raisins, the glass of sweet wine, the eggs and a pinch of salt.
Mix everything together thoroughly so the fruit and egg are evenly spread through the mixture.
Transfer the mixture to a basin or mould and boil it for 3 hours.
Turn the pudding out onto a dish and sift fine sugar over the top. Pour a white wine sauce into the dish around it before sending it to the table.
Make it personal.
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