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Christmas pudding. The suet pudding dates back to at least the start of the 18th century. Mary Kettilby's 1714 A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery gives a recipe for "An excellent Plumb-Pudding", which calls for "one pound of Suet, shred very small and sifted" along with raisins, flour, sugar, eggs, and a little salt; these were to be boiled for "four ...
Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine ...
Duff (dessert) Duff is a Bahamian cuisine dessert dish made with fruit (especially guava) in a dough. [1] Fruit is folded into the dough and boiled, then served with a sauce. Ingredients include fruit, butter, sugar, eggs, nutmeg, cinnamon, cloves, flour, rum, pepper, and baking powder. Duff is also an English term for pudding.
Christmas pudding is a traditional Christmas dessert made with a combination of dried fruits, nuts, eggs or molasses, spices, flour and butter. Steaming is generally the cooking method used to ...
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Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is to make tallow, although it is ...
A clootie dumpling is a traditional Scottish pudding made with flour, breadcrumbs, dried fruit (currants, raisins, sultanas), suet, sugar and spices with some milk to bind it. . Ingredients are mixed well into a dough, then wrapped up in a floured cloth (the clootie), placed in a large pan of boiling water and simmered for a few hours before being lifted out and dried near the fire or in an oven.
Spotted dick (also known as spotted dog or railway cake) is a traditional British steamed pudding, historically made with suet and dried fruit (usually currants or raisins) and often served with custard. Non-traditional variants include recipes that replace suet with other fats (such as butter), or that include eggs to make something similar to ...