Slum Pudding (No. 3)
A rich and hearty steamed fruit pudding from the Victorian era, featuring a dense, moist crumb made from wheat flour and fresh breadcrumbs. This traditional dessert is packed with sweet currants and raisins, enriched with condensed milk and eggs for a decadent texture. Best served warm, this historical pudding offers a comforting, classic flavor profile perfect for festive occasions.
Ingredients
- 1 3/4 cups Wheat flour (All-purpose flour) (Originally '17 tolas'. Converted to approx 200g.)
- 1/2 cup Butter or Suet (Quantity estimated (not specified in original text). Use cold, hard butter or cleaned suet, chopped fine.)
- 3/4 cup Raisins (Anguri) (Originally '0.25 ratl' (approx 4 oz).)
- 3/4 cup Currants (Originally '0.25 ratl' (approx 4 oz).)
- 1/3 cup Sugar (Originally '5 tolas' (approx 60g).)
- 1 cup Fresh breadcrumbs (Originally '5 tolas' (approx 60g). Use soft, fresh crumbs.)
- 3 tablespoons Sweetened condensed milk (Originally 'Milkmaid Condensed Milk'.)
- 1/2 cup Water (Originally '1 pasher'. Converted to approx 120ml.)
- 1 teaspoon Baking powder (Use a heaping teaspoon.)
- 5 whole Eggs
- 1 tablespoon Flour (for dusting fruit) (Estimated quantity for dusting.)
- 1 tablespoon Butter (for greasing) (As needed for the mold.)
Instructions
- 1Wash and wipe the raisins and currants thoroughly until dry. Remove seeds from the raisins. Dust the dried fruits with a little flour (about 1 tablespoon) and toss to coat evenly. This prevents them from sinking.
- 2If using suet or animal fat, clean it and chop it very finely. If using butter, ensure it is cold and hard, then chop or grate it into small pieces.
- 3In a bowl, combine the condensed milk with the cold water and mix thoroughly until dissolved. In a separate bowl, break the eggs and beat them well.
- 4In a large mixing bowl, combine the flour, breadcrumbs, sugar, and baking powder. Rub in the prepared fat/butter until the mixture resembles coarse crumbs. Stir in the flour-dusted fruits. Finally, pour in the egg mixture and the diluted condensed milk. Mix well to form a batter.
- 5Grease a pudding mold generously with butter. Pour the batter into the mold, leaving some space at the top for expansion. Cover tightly with a lid or foil tied with string. Steam in a large pot of boiling water (water should reach halfway up the mold) for about 2.5 hours, or until firm and cooked through. Replenish boiling water as needed.