|Dried Peach Pudding|
Dried Peach Pudding
1 lb. of dried peaches, ¾ lb. of Beef Suet, shred very fine, half a nutmeg, a tea cup full of brown sugar, a little salt, 4 eggs, three spoonfuls of cream & 4 of flour; a wine glass of Brandy –mix these together, tie it up in a cloth & let it boil 3 hours –serve it with wine and sugar sauce.
(Note: A recipe adaptation is at bottom of this page.)
(source: Wikimedia Commons)
"Blood sausage is made as follows: 6 hard-boiled egg yolks, finely chopped pine kernels mixed with onion, finely sliced leek. Mix raw blood with finely ground pepper and fill a pig's intestine with this. Add wine and liquamen and cook."
Though these types of puddings go back to the ancient Romans and Greeks, documentary evidence proves that versions of them known as black puddings, white puddings, and haggis, were definitely quite popular in the Middle Ages in Britain. These puddings were made by stuffing animal skin casings (intestines) with a filling usually containing some type of grain (flour, oatmeal, or groats which are hulled kernels of grains such as wheat, barley, oat, rye) mixed with fat, herbs and spices, animal blood and/or animal offal.
Black puddings contain animal blood (pig blood being most popular), fat (suet), and oatmeal stuffed in animal intestine casings. White puddings are basically the same as black but without the blood. Scotland is famous for its haggis, a pudding that contains chopped sheep's heart, liver, and lungs, mixed with oatmeal, suet, and flavorings that are then stuffed into an animal stomach. These dishes are still popular today in Britain, however, nowadays artificial casings can be used in place of real animal casings.
A Cambridge Pudding.
The nursery rhyme The Cat and the Pudding String references this culinary technique:
Eventually, starches, such as sago or tapioca which became popular in the 19th century, were used to replace the bread, flour or grain in the pudding recipes; this is most likely the basis for the cornstarch-rich American commercially produced style of pudding. Here is a recipe for a sago-based pudding from an American cookbook The New England Economical Housewife by Esther Allen Howland published in 1845:
Brits Say Pudding/Americans Say Dessert
It is also important to note that the term pudding is also a British term that is used to denote the sweet course at the end of the meal. Therefore, this usage of the word pudding did not necessarily mean a pudding such as the ones just described; instead, it could mean anything from fresh fruit to gelatin or cake, and everything in between! Of course, Americans would just call this dessert.
- 1/4 + 2 Tablespoons Cup All-Purpose Flour
- 16 Ounces Dried Peaches, Chopped in 1/2" Pieces
- 1 Teaspoon Grated Nutmeg
- 1/8 Teaspoon Salt
- 1.5 Boxes (350 Grams) Atoro Brand Shredded Suet
- ¾ Cup Brown Sugar
- 4 Large Eggs
- 3 Tablespoons Heavy Cream
- 1/4 Cup Brandy
6. Remove the pudding from the mold. A bit of the melted suet may be sitting on top of the pudding. You can drain it off before sliding the pudding out of the mold. Serve the pudding warm in slices covered with Wine and Sugar Sauce (recipe below).
(Source: The Kentucky Housewife by Mrs. Lettice Bryan, 1839)
Melt or draw half a pound of butter, and stir into it immediately, while warm, three gills of white wine, three table-spoonfuls of powdered sugar, and a grated nutmeg. Serve it up with any kind of boiled puddings that have in them flour, butter, or grated bread.
- 4 Ounces (2 Sticks) Butter
- 3/4 Cup White Wine
- 2 Tablespoons Confectioner's Sugar
- 1/4 Teaspoon Freshly Grated Nutmeg
1. Melt butter in a saucepan. Strain the melted butter through a fine mesh sieve to remove the milk solids. Return it to the sauce pan.
2. Add the wine, sugar, and nutmeg to the butter in the sauce pan. Stir and bring to a boil. Reduce heat and cook for about five minutes. Pour over a baked or steamed pudding.
- Goldstein, Darra. The Oxford Companion to Sugar and Sweets, Oxford, 2015.
- Davidson, Alan. The Penguin Companion to Food, New York, 2002
- Oxford English Dictionary