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Herodotus' Pudding

Herodotus' Pudding is a traditional British recipe for a classic boiled pudding made from a blend of raisins and figs cooked in a blend of suet, breadcrumbs and egg with honey, lemon zest, allspice and nutmeg which is derived from Victorian antecedents and ultimately from a description in Herodotus' Histories. The full recipe is presented here and I hope you enjoy this classic British version of: Herodotus' Pudding.

prep time

20 minutes

cook time

330 minutes

Total Time:

350 minutes

Serves:

6—8

Rating:

Tags : Spice RecipesBeef RecipesBread RecipesDessert RecipesBritish Recipes

A version of this recipe was first published in 1845 by Eliza Acton, based on a translation of a description from Herodotus' 'Histories' (see below). A further version was published by Mrs Beeton in 1861 (though no source is given). You can find Eliza Acton's Herodotus' Pudding and Mrs Beeton's Herodotus' Pudding on this site.

Both recipes ultimately derive from Herodotus' Histories. Writing about 435 BCE, the Greek writer, Herodotus, (Ηρό͋οτος Hēródotos) [c.484 BCE – c.425 BCE], who has been termed the 'father of history' wrote the following in the second book of his 'Histories' when the sacrifice of kine by the Egyptians:

The disembowelling and burning are, however, different in different sacrifices. I will mention the mode in use with respect to the goddess whom they regard as the greatest, and honour with the chiefest festival. When they have flayed their steer they pray, and when their prayer is ended they take the paunch of the animal out entire, leaving the intestines and the fat inside the body; they then cut off the legs, the ends of the loins, the shoulders, and the neck; and having so done, they fill the body of the steer with clean bread, honey, raisins, figs, frankincense, myrrh, and other aromatics. Thus filled, they burn the body, pouring over it great quantities of oil. Before offering the sacrifice they fast, and while the bodies of the victims are being consumed they beat themselves. Afterwards, when they have concluded this part of the ceremony, they have the other parts of the victim served up to them for a repast.

I have taken all the recipes and created from them my own synthesis, a modern interpretation of this British classic.

Ingredients:

225g seedless raisins
200g shredded suet (beef is best)
120g fine breadcrumbs
3 dried figs, finely chopped
2 tbsp runny honey
70ml dry sherry
1 egg, beaten
finely-grated zest of 1/2 lemon
1/4 tsp ground allspice
1/4 tsp ground nutmeg

Method:

Combine the fruit, suet, breadcrumbs, lemon zest and spices in a bowl. Mix thoroughly together then add the sherry, beaten egg and honey. Mix thoroughly until all the ingredients have been well moistened then turn the pudding mixture into a pudding bowl or basin.

Cover with a lid or tie securely on a sheet of greaseproof (waxed) paper (fold a pleat in this to allow for expansion. Cover the pudding basin with a double layer of foil (again fold a pleat in this to allow for expansion) then tie string securely around the rim of the bowl and use a loop of this string to form a handle.

Sit the pudding on a trivet or an upturned plate in a deep pan. Pour in boiling water to come 3/4 of the way up the sides of the pudding bowl. Place on the heat and bring to a bowl. Cover with a lid and boil for five and a half hours (top up the water as needed and ensure that the pudding does not boil dry).

To be true to the Victorian origins of this pudding serve it with a sweet wine sauce. Of course, custard also works well.