How very nice of you to search for this resident's
pudding. Here are a few English pudding recipes.
Hope they help.
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STEAK AND SAUSAGE PUDDING

Serving Size : 4
-----PASTRY-----
8 oz Self-raising flour
1 pn Salt
4 oz Suet
- finely shredded or chopped
1/4 pt Cold water (approximately)
-----FILLING-----
1 lb Shin of beef cut into 1-inch cubes
1 oz Flour seasoned w/Salt & Pepper
8 oz Pork sausagemeat
2 md Onions
3 ts Marmite
1/4 pt -Hot water, plus
4 tb -Hot water

1. To make pastry, sift flour and salt into a bowl. Stir in suet and mix to a fairly soft dough with cold water. Turn out on to a floured surface. Knead lightly until smooth.

2. Roll out two-thirds of pastry into a round and use to line a
well-greased 2-pint pudding basin.

3. Coat beef with seasoned flour. Shape sausagemeat into small balls.
Slice onions and separate into rings.

4. Fill pastry-lined pudding basin with alternate layers of beef,
sausagemeat balls and onion rings.

5. Mix Marmite and water well together. Pour into pudding over meat
mixture.

6. Moisten edges of pastry with water. Cover with lid, rolled from rest of pastry. Press edges well together to seal.

7. Cover securely with greased greaseproof paper or aluminium foil. Steam steadily for 3-1/2 hours.

8. If water in saucepan or steamer starts boiling away, replenish with more boiling water.

STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak and
Sausage Pudding but use 8 ounces chopped ox kidney instead of the
sausagemeat.
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BLACK PUDDING FROM SCRATCH (ENGLISH)

Serving Size : 6

1 1/4 qt Fresh pig's blood
8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk
1 lb Cooked barley
1 lb Fresh beef suet
8 oz Fine oatmeal
1 t Salt
2 ts Ground black pepper
2 ts Dried and crumbled mint

Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.

Have ready 2 or three large roasting pans. Divide the mixture between them they should not be more than 3/4 full. Bake in a moderate oven -- 350 F for about an hour or until the pudding is well cooked through. This
makes a beautifully light pudding which will keep well in a cold larder.

Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato.

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Title: Yorkshire Pudding

2 ea Eggs
1 x Salt, pinch
2 T Beef fat
1 1/2 cup flour
1 x milk

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast!

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* Exported from MasterCook *

MARY LITCHFIELD GRIMWOOD'S 1890 ENGLISH PLUM PUDDINGS

Serving Size : 6

4 1/2 c All-purpose flour* -- sifted
4 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Cinnamon
1 t Allspice
1/2 ts Cloves
1/4 ts Nutmeg
1 Box muscat raisins -- seeded
1 Box seedless nectar raisins
-- (golden raisins)
-or-
1 Box sultanas
1 Box currants
2 c Finely chopped apples
1 1/2 c Chopped black walnuts and pecans -- mixed
1 lb Good beef suet ground by butcher
2 c Light brown sugar
6 Eggs -- well beaten
1 1/2 c Buttermilk
1 c Soft fresh bread crumbs
-- from homemade-type bread

*Plus additional flour for dusting fruits and adding to batter if
needed.

Grease and flour six 1-pound coffee cans or pudding molds.

Sift the 4 1/2 cups flour with next 7 dry ingredients into a large
bowl. In a separate bowl, dust the raisins, currants, apples and nuts
with 2 tablespoons additional flour.

Mix together the suet, brown sugar, eggs and buttermilk. Add the suet
mixture gradually to the sifted dry ingredients, mixing well. Add
fruits and bread crumbs; mix until well-blended. (If batter is not
stiff, stir in additional flour as needed.)

Divide mixture among prepared cans or molds, filling them half full.
Cover each with a double sheet of waxed paper and tie down securely.

Pressure cooker: Place hot water in the bottom of a large pressure
cooker/canner, using enough to reach a level just below the bottom of
a steaming rack. Place cans or molds on the rack. Cover the pressure
canner and steam the puddings 20 minutes with the vent tube (or
petcock) open. Then attach the automatic pressure control or close
the petcock and cook for 50 minutes at 10 lbs. pressure. Remove the
pressure cooker from heat. When pressure is completely reduced, open
and remove the puddings from the cooker.

Regular steamer: In a large stockpot or boiling water bath canner, add
water to come up just below the bottom of the steaming rack. Add
puddings, cover and steam for 6 hours, adding water as necessary to
keep from boiling dry. It helps if the lid is tightfitting; if not,
try putting a weight on the lid to keep it down, or cover the pot rim
with a strip of aluminum foil to help the lid fit more tightly.

To serve, slice and resteam in the top of a double boiler over
simmering water until hot, about 1 hour. Serve with hard sauce and
whipped cream flavored with brandy or the Wilson family's favorite
sauce (see recipe).

This pudding will keep for months in the refrigerator or may be
frozen up to one year.

Eulalie Jeter's grandmother's recipe in Special Writer Marilyn
Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is
a Holiday Treat Straight from Merry Olde England" article in "The
(Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy
Harned.