Title: Duke of Buckingham's Pudding - England, 1783
Categories: Dessert Pudding English
Yield: 4 Servings

1	lb	Suet; shredded
1	c	Raisins
2		Eggs
1/2	ts	Nutmeg
1/4	ts	Ginger
1/2	c	Flour
1/2	c	Sugar
SAUCE
4	tb	Butter; melted
2	tb	Sherry
2	tb	Sugar

: Mix together all the first set of ingredients [the non-sauce ones]. Tie in a cloth and boil for 2 to 3 hours. Combine the melted butter, sherry, and sugar and pour over the top just before serving.

From the original:

: Take a pound of suet chopped fine, a quarter of a pound of raisins stoned and chopped, two eggs, a little nutmeg and ginger, two spoonfuls of flour, and sugar to the taste. Tie it close, boil it four hours at least, and serve it with melted butter, sack and sugar. John Farley, _The London Art of Cookery_, 1783. From _Seven Centuries of English Cooking_, Maxime de la Falaise, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 12-29-97 (22:27) The Once And Future Legend (1) Cooking

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