college pudding



  • A steamed or baked pudding made from fresh breadcrumbs, shredded beef suet or softened butter, caster sugar and eggs (4:3:2:2) with 15 g (4.5 teaspoons) of baking powder per kg of breadcrumbs, the same weight of mixed sultanas and raisins as breadcrumbs and generously flavoured with ground cinnamon, cloves and nutmeg. Baked in dariole moulds at 180°C for 45 minutes.