Bean Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic pudding made from beans that are boiled, pounded to puree with butter and steamed for 40 minutes, or until set and warmed through. The full recipe is presented here and I hope you enjoy this classic British version of: Bean Pudding.
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This is a classic recipe for a Victorian version of Bean Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEAN PUDDING.—Boil and skin the beans. Pound them with pepper and salt, and a small piece of butter or suet. Put them in a buttered tin basin. Tie a pudding cloth round, and boil with pork for forty minutes.
Modern Redaction
Ingredients:
600g white kidney beans
salt and freshly-ground black pepper
2 tbsp butter
Method:
Boil the beans until softened then remove their skins. Place in a mortar with the butter and seasonings then pound to a paste. Scoop the paste into a buttered metal mould or basin then tie a cloth securely and place in a steamer. Cook for 40 minutes.
Traditionally this would have been boiled with a piece of pork and served with it.
