historical recipes

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, we recreate Nesselrode pudding – a delicious Victorian alternative to traditional Christmas pudding.

Historical recipe: Nesselrode pudding

Chestnuts (tinned)

1pint Single cream

Sugar

3tsp Vanilla extract (or a third of a chopped pod)

Gelatin sheets, soaked in water

cherries

mixed peel

lemon

Take the chestnuts and either force them through a wire sieve or blitz in a food processor. Combine with half of the single cream and put to one side.

Heat (but don’t boil) the remainder of the single cream with the peel of half a lemon and sugar.

Add the vanilla pod or extract to the hot single cream, lower the heat and leave to infuse for 20 mins. Soak gelatine sheets in cold water.

Add the infused cream to the chestnut mixture and leave to cool.

Add the dried cherries and mixed peel to the thick (cooled) cream. Ensure the cream has thickened before you add the fruit so it doesn’t sink to the bottom.

Grease a mould and add the cold mixture. Freeze or chill for five hours according to taste.

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Historical recipe: Nesselrode puddi...

The most viewed historical recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine