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Duke of Cumberland’s pudding

Fruit and suet pudding on silver dish. Serving of pudding on blue and white plate with silver spoon. Three dessert apples. Picture of Duke of Cumberland in background. White damask background.

Given the date of this recipe it is likely that it refers to Prince Ernest (later King of Hanover), the fifth son and eighth child of George III who was created the Duke of Cumberland and Teviotdale in 1799. This recipe is based on that of Mrs Rundell in her recipe book A New System of Domestic Cookery (1805).

Equipment

  • 1 litre pudding basin
  • Weighing scales
  • Measuring jug
  • Large mixing bowl
  • Baking paper
  • Kitchen foil
  • String
  • Large lidded saucepan

Preparation method

  • Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
  • Place the apples and all the dry ingredients into the large mixing bowl and mix together well.
  • Add the beaten eggs and stir thoroughly until you have a stiff but moist mixture.
  • Place in the prepared pudding basin and cover with a disc of buttered baking paper.
  • Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin.  Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.  
  • Place the pudding in a large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
  • Cover the saucepan and steam for 3 hours making sure you check the level of the water and top up from the kettle if necessary.
  • Allow to cool slightly before removing from the pan and turning out onto a serving dish.

Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon
For tips and step-by-step instructions, see my guide on making puddings using a basin or mould.

Victorian

Serves:
8
Prep Time 15 minutes
Cook Time 3 hours
Resting time 5 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 150 g fresh white breadcrumbs
  • 150 g currants
  • 150 g vegetable suet
  • 150 g apples, peeled, cored and finely chopped
  • 100 g candied mixed peel
  • 150 g caster sugar
  • 1 tsp grated nutmeg
  • Pinch salt
  • Grated zest of an unwaxed lemon
  • 6 medium eggs, beaten

Nutrition

Nutrition Facts
Duke of Cumberland’s pudding
Serving Size
 
140 g
Amount per Serving
Calories
453
Percent of Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
136
mg
45
%
Sodium
 
157
mg
7
%
Potassium
 
98
mg
3
%
Carbohydrates
 
60
g
20
%
Fiber
 
2.2
g
9
%
Sugar
 
42
g
47
%
Protein
 
7.2
g
14
%
Calcium
 
30
mg
3
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Apples

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish