Recipes > Desserts > Puddings > Delhi Pudding

Delhi Pudding


  • 4 large apples
  • a little grated nutmeg
  • 1 teaspoonful of minced lemon-peel
  • 2 large tablespoonfuls of sugar
  • 6 ounces of currants
  • 3/4 pound of suet crust


Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.

Time: 2 hours.

Sufficient for 5 or 6 persons.

Seasonable from August to March.


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The Book of Household Management (1861).

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