We haven't yet tried this recipe. But we'd love to hear about it if you do.
Kentish
Well Pudding (Kentish Puddle Pudding)
The
very similar Sussex and Kentish puddings are distinguished by the
addition of either a whole lemon or dried fruit to the butter centre,
respectively.
This recipe is from Eliza Acton's "Modern Cookery
for Private Families", 1845.
"Make
into a smooth paste, with cold water, one pound of flour, six ounces
of finely-minced beef-suet, three quarters of a pound of currants,
and a small pinch of salt, thoroughly mixed together.
Form into a
ball six ounces of good butter, and enclose it securely in about a
third of the paste (rolled to half an inch thickness), in the same
way that apple-dumpling is made; roll out the remainder of the paste,
and place the poprtion containing the butter in the centre of it,
with the part where the edge was drawn together turned downwards:
gather the outer crust round it, and having well moistened the edge,
close it with great care.
Tie the pudding tightly in a well-floured
cloth, and boil it for two hours and a half. It must be dished with
caution that it may not break, and a small bit must be cut directly
from the top, as in a meat pudding."
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