Recipes > Desserts > Puddings > De Mestre Pudding

De Mestre Pudding


  • 1/2 pound flour
  • 1/4 pound raisins
  • 1/4 pound sugar
  • 1 ounce dripping
  • 1 teaspoonful carbonate of soda
  • 1 gill boiling water


Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement.

Time: 3 hours.


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The Art of Living in Australia (1893).

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