George Boole's College Puddings
Ingredients
110g/4 oz raisins
2 tablespoons sherry/dry white wine
60g/2 ½ oz breadcrumbs
50g/ 2 oz flour
½ Tablespoon of baking powder
1-1 ½ teaspoon of freshly ground nutmeg
25g/1 oz candied lemon peel
75g/3 oz. butter
50g/2 oz caster sugar (or suet, optional)
1 large egg
6 tablespoons milk
Method
Nutmeg and lemon for garnishing.
Preheat the oven.
In a small bowl soak the raisins in the sherry or wine for about an hour or until they have plumped-up and absorbed all the liquid.
In a large bowl mix the flour, breadcrumbs, baking powder and sugar.
Mix in the raisins and candid lemon.
Gently melt the butter in a saucepan over a low heat and pour in a dry mixture along with the egg and milk.
Mix the batter and fill the greased pudding bowls
Bake the puddings in a bain marie for 30-35 minutes or until a skewer comes out clean when inserted into the middle of the puddings.
Remove from the oven and leave to stand while you make the sauce
U.59, Special Collections, UCC Library.
The recipe was originally adapted by Regina Sexton, Food and Culinary Historian, Programme Manager of the Postgraduate Diploma in Irish Food Culture. The adapted version was originally published in Frawley, Olivia, ed. George Boole chronicles : a selection of short essays on George Boole and his family. Cork, Ireland: University College Cork, 2015.
