An oat-pudding to bake is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic pudding made from oats cooked in a milk custard with sultanas, currants and suet. The full recipe is presented here and I hope you enjoy this classic British version of: An oat-pudding to bake.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
An oat-pudding to bake.
OF oats decorticated take two pounds, and of new milk enough to drown it, eight ounces of raiſins of the ſun ſtoned, an equal quantity of currants neatly picked, a pound of ſweet ſuet finely ſhred, ſix new laid eggs well beat : ſeaſon with nutmeg, and beaten ginger and ſalt ; mix it all well together ; it will make a better pudding than rice.
Modern Redaction
Ingredients:
900g hulled oats
1.5l milk (or enough to cover the oats)
240g seedless sultanas
240g currants
450g shredded suet
6 eggs
freshly-grated nutmeg, to taste
ground ginger, to taste
Method:
Place the oats in a baking dish and pour over enough water to cover them well. Now stir in the sultanas, currants and sugar.
Beat together the eggs and stir into the mixture then season to taste with freshly-grated nutmeg and ground ginger. Cover with foil and transfer to an oven pre-heated to 180 C and bake for about 50 minutes, or until the oats are soft and the pudding is set and golden brown. Serve hot with cream.
