The Abingdon Pudding
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Archive recipe
A historic Australian dish of raisins, nicely stoned, currants washed and picked, beef suet, bread crumbs and flour. Adapted from The Abingdon Pudding, from The English and Australian Cookery Book (1864).
Adapted from The Abingdon Pudding, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/the-abingdon-pudding.md.
The dish
5 of 14 items checked
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4 of 13 items checked · 6 aisles
Mix the whole thoroughly together
Have ready a well-buttered mould or basin
Pack the mixture in
Place over it a dusting of flour
Tie down with a buttered paper and strong cloth
Boil gently for six hours
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)