Mansfield Pudding - A hit across the ages

Amy Snell with her Mansfield Pudding

A Morsel of Mansfield

Recipe from 1861 revived at Local History Fair

A recipe for "Mansfield Pudding" re-discovered by Librarian Carol Barstow in an 1861 edition of Mrs Beeton's cookbook was revived to great acclaim for the Great Nottinghamshire Local History Fair held at Mansfield Library on Sunday 10th May 2015.

Amy Snell who works at Mansfield Library tried her hand at the recipe using original ingredients as stated.

The result? a moist, fruity pudding, which was both sweet and sustaining, followed by a warm afterglow from the brandy!

MANSFIELD PUDDING.
INGREDIENTS: The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour,½ lb. of currants,½ teaspoonful of grated nutmeg, 2 tablespoonfuls of cream.

Mode: Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain covered close for ¼ hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg. Mix these ingredients well together, moisten with the eggs, brandy, and cream; beat the mixture for 2 or 3 minutes, put it into a buttered dish or mould, and bake in a moderate oven for 1-1/4 hour. Turn it out, strew sifted sugar over, and serve.

Time: 1-1/4 hour. 
Average cost: 1s. 3d.
Sufficient: for 6 or 7 persons. 
Seasonable: at any time.