An Oxford Pudding is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency dessert of balls made from a blend of biscuit (cookie) crumbs, sugar, suet and egg yolks that are fried in butter and served in a sauce of butter and sack (herbed mead). The full recipe is presented here and I hope you enjoy this classic British version of: An Oxford Pudding.
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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 Oxford pudding.
A quarter of a pound of biſcuit grated, a quarter of a pound of currants clean waſhed and picked, a quarter of a pound of ſuet ſhred ſmall, half a large ſpoonful of powder-ſugar, a very little ſalt, and ſome grated nutmeg ; mix all well together, then take two yolks of eggs, and make it up in balls as big as a turkey's egg. Fry them in freſh butter of a fine light brown ; for ſauce have melted butter and ſugar, with a little ſack or white wine. You muſt mind to keep the pan ſhaking about, that they may be all of a fine light brown.
All other puddings you have in the Lent chapter.
Combine the biscuit crumbs, currants, suet, powdered sugar, salt and nutmeg in a bowl. Whisk together the egg yolks in a separate bowl then work into the biscuit crumb mix to bind everything together (if it's a little dry add milk).
Shape the mixture into balls about 4cm in diameter. Melt butter to a depth of 1cm in a deep pan. Add the cake crumb balls and fry, turning frequently, until cooked through and golden brown all over.
In the meantime, melt the 200g butter in a pan, stir in the sugar until melted then add the sack and heat through.
Arrange the fried puddings in a serving dish, pour over the butter sauce and serve.
