Posted by: hearttohearthcookery | January 11, 2026

Rest and Open-A Taste of Hearth Cooking

After the receipt (recipe) A plum puding Boyled has boiled for three hours in a linen pudding bag, it needs to be hung to rest above a kettle as the bag continues dripping.  I allow at least an hours rest before untying the bag and opening.  If it is not hung, the pudding will lose its characteristic round shape for service.

After the receipt (recipe) A plum puding Boyled has boiled for three hours in a linen pudding bag, it needs to be hung to rest above a kettle as the bag continues dripping.  I allow at least an hours rest before untying the bag and opening.  If it is not hung, the pudding will lose its characteristic round shape for service.

Visit my website at:   hearttohearthcookery.com

Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: , , , ,

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