George Boole's College Puddings
Adapted from Mary Honner’s unpublished manuscript collection, found in Boole Library, UCC.
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