College Pudding College or Cambridge pudding is just one of Mary Honner’s 30 recipes for sweet and savoury puddings.
The earliest recipe for this pudding is included in an English recipe compilation by John Murrell that was printed in London in 1617.
The dish was associated with the student halls of the University of Cambridge. Initially it was a steamed suet pudding of dried fruit, dates, spice, milk, eggs, breadcrumbs, and flour that was served hot with a pudding sauce.
It is but one of an extensive family of British steamed puddings. Overtime, the quantity of spice was gradually reduced, and by the nineteenth century, the puddings were routinely baked in the oven rather than steamed in a pudding cloth.
Mary Honner’s recipe for College Pudding contains dried fruit, candied lemon and nutmeg. Her recipe calls for the batter to be baked into little individual tin-shaped puddings.
These little puddings are wonderfully satisfying and made all the better when served hot with a sweet, buttery wine sauce.
George Boole’s Sweet College Puddings with Wine Sauce
These little puddings are wonderfully satisfying and made all the better when served hot with a sweet, buttery wine sauce. The recipe below is an adapted version of one that is included in Mrs Mary Honner’s recipe collection. In line with her instructions, these are baked in the oven rather than steamed. There was an immense range of baked and steamed sweet puddings in 19th-century recipes collections and the one that is remembered best and still enjoyed is the Christmas pudding. These puddings were usually served with a sweet sauce. They are quick and easy to make and in the recipe below I’ve replaced the suet with butter to give a lighter pudding.
Oven 180 C/350F/gas
4 Four small pudding bowls, greased
110g/4 oz. raisins
2 tablespoons sherry
60g/ 2 ½ oz. breadcrumbs
50g/ 2 oz. flour
½ teaspoon baking powder
1 – 1 ½ teaspoon freshly ground nutmeg
25g/1 oz. candied lemon peel
50g/2 oz. caster sugar
1 large egg
6 tablespoons milk Nutmeg and lemon for garnishing
For an adapted version of the recipe that is included in Mrs Mary Honner’s recipe collection, see www.irishexaminer.com.
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