The Hawker Family Pudding Page

These pages will contain recipes for English steamed puddings from members of the Staffordshire, Shropshire and Black Country genealogy mailing lists. I shall be adding more traditional recipes over the next few weeks. Anyone with recipes to be included should email me, Graham Hawker ( Photos of actual puddings and scans of handwritten recipes from your great great grandmother make a great addition!

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Ann Widdowson writes:
"Here are two recipes from my great grandmother, Annie Eliza Avery`s recipe book written in her own hand circa 1880`s."

Prince Albert Pudding

  • Beat to a cream half a pound of fresh butter.
  • Mix by degrees 6 ozs of sifted sugar.
  • Put the yolks and whites of 5 eggs lightly in 5 ozs of flour.
  • Last of all quarter pound of raisons.
  • Boil for 3 hours.

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original recipe

Exhibition Pudding

  • Half pound of suet chopped very fine.
  • Quarter pound of raisons stoned and chopped.
  • 2 Tablespoonfuls of sugar.
  • The peel of 1 lemon grated.
  • Quarter pound of bread crumbs.
  • A little nutmeg.
  • 3 Eggs.
  • Mix all together put into mould and boil for 4 hours.
  • Serve with wine sauce.
original recipe

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