When the decision for the orientation of the pudding has been chosen, it is time to sticke it with almonds blanched. If you use your imagination, you see a hedge hog emerging from the Too Make a Hedg Hogg Puding receipt (recipe).
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Posted in Almonds, culinary history, food history, Hedge Hog, Puddings, receipts, recipes
After the Hedg Hogg Puding has been completely removed from the linen pudding bag, it is time to look at the pudding and see how to orient the pudding to achieve the image of a real hedgehog. You need to use a lot of imagination!
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The important side of the Hedg Hogg Puding is opposite from the tied end of the cloath. The pudding is turned over (see previous post) and the linen cloth removed with great care as to not disturb the pudding surface.
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The Hedg Hogg Puding boiled in the pudding bag for just over an hour. After boiling, the receipt (recipe) states to then take it out of the Cloath, it is wise to allow the pudding to cool first to set. The string that was looped over the trammel to keep the pudding bag from sticking was used to tie the pudding to let it cool while hanging.
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The Hedg Hogg Puding is tied up in a linen cloth (pudding bag) and put it in all hast into a skillet of hot watter , and Lett it boyle. I used a kettle and the string is looped around the trammel to keep the pudding bag from laying on the bottom.
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Before strewing the raisins in the middle of the Hedg Hogg Puding prior to tying the pudding bag, the raisins were softened in water at the hearth in a posnet.
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When the Too Make a Hedg Hogg Puding is redy too tye up, put a few Resons of the sunn in it, strew them Just in the midell. These raisins I plumped in water in a brass posnet at the hearth.
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Wet a Cloath and putt youre pudding it it. These are the written words of G. Penn when she wrote the Too Make a Hedg Hogg Puding receipt (recipe) in her manuscript receipt book. The yard square of linen was dipped in a kettle of hot water with a long S-hook and then draped in a colander in a redware bowl so when the pudding is put in the cloth it retains a rounded shape and makes it easier for tying.
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A Little shugar tempered alltogether is added for the Too make Hedg Hogg Puding receipt (recipe), The receipt is a pudding because it is cooking in a pudding bag (about a square yard of linen) and not because it is sweet.
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In the kettle, beef suet was put into heated cream infused with nutmeg, with the crumbs of a penny loaf of white bread put in, now it is time to add 7 eggs and 3 whits and 4 yeolks to the batter for the Hedg Hogg Puding.
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