Bon Accord Pudding
This recipe is from a cookbook that belonged to my great-grandmother; 'The New Cookbook, a volume of tried, tested and proven recipes' by The Ladies of Toronto and other cities and towns; published in 1905 by Musson Books.
4 large cooking apples, pared cored and finely minced
1/2 pound bread crumbs
4 ounces sugar
4 ounces raisins, seeded and chopped
1 pinch salt
Nutmeg, to taste
Mix the apples, bread crumbs, sugar, raisins, salt and nutmeg together.
Beat the eggs and add; mixing well.
Put the mixture into a buttered pudding mold; tie with a cloth and boil for 1 1/2 hours.
Serve with a sweet sauce.
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