Explore the fascinating world of the Victorian judges at this award-winning historic house.
Victorian Food Recipes
Here at The Judge's Lodging we love Victorian food and cooking. Occasionally we even hold large Georgian & Victorian 5 course dinners, with around fifty dishes in each. Don't get the Curator talking about Victorian jellies - she's made loads and collects moulds. We're going to give our old ice-cream maker a go some time too (we're afraid we usually cheat by using a freezer). So, we love it so much we thought we'd share some of our favourite recipes with you. All of these are ones we have made ourselves. You'll also find some more recipes in our learning resource The Great Victorian Picnic.
Click here to get back to the list of recipe groups when browsing
Best of luck with your creations...
<< back to Puddings recipes
Boil as for rice pudding four ounces of rice with a roll of lemon-peel. Mix this, when drained dry, with the pulp of a dozen boiled, roasted or baked apples, well beaten. Add the beaten yolks of five or six eggs, sugar to taste, and a little cinnamon, with two ounces of candied orange and citron-peel sliced. Line and butter a basin or mould with paste, (not too thick), and pour the pudding into it; then gently stir in the whites of the eggs beaten to a strong froth. Bake the pudding for more than a half-hour, and serve it with a hot sauce made of wine, sugar, the yolk of an egg, and a bit of butter. Margaret Dods