Windsor Pudding
Category	Pudding recipes
Difficulty	Category:Medium Difficulty recipes#Windsor%20Pudding

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This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne. Category:Public domain recipes#Windsor%20Pudding Category:Henry Hartshorne#Windsor%20Pudding

Ingredients

• ½ pound (225 g) finely-shredded suet
• French roll
• Small amount of ground nutmeg
• Lemon zest
• ½ pound (225 g) apples, chopped
• ½ pound (225 g) currants
• ½ pound (225 g) raisins, chopped
• 1 glass rich, sweet wine
• 5 eggs
• Salt
• Fine sugar

Procedure

1. Combine the suit, french roll, nutmeg, and lemon zest.
2. Mix in half a pound of apples, currants, raisins, stoned and chopped, wine, eggs, and a pinch of salt.
3. Mix all thoroughly together, and boil it in a basin or mould for 3 hours.
4. Sift fine sugar over it when sent to table, and pour a white wine sauce into the dish.