Recipes > Desserts > Puddings > Plum and Suet Puddings > Half-Pay Pudding

Half-Pay Pudding


  • 1/4 pound of suet
  • 1/4 pound of currants
  • 1/4 pound of raisins
  • 1/4 pound of flour
  • 1/4 pound of bread crumbs
  • 2 tablespoonfuls of treacle
  • 1/2 pint of milk


Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3 1/2 hours.

Time: 3 1/2 hours.

Sufficient for 5 or 6 persons.

Seasonable at any time.


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The Book of Household Management (1861).

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