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 (puddings@greyhawk.demon.co.uk). 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. Return to Pudding Index

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.

Return to Pudding Index