New College Pudding with Sweet White Sauce

Originally from New College, Oxford, Lotte Duncan's suet puddings are deep-fried in butter and smothered in a smooth vanilla-flavoured white sauce
By Lotte Duncan
New College Pudding with Sweet White Sauce
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 15 mins resting time
  • Effort: medium


  • 150 g dried breadcrumbs
  • 25 g currants
  • 100 g suet
  • pinches nutmeg
  • 1 egg, beaten
  • 2 tbsp Sack, or sweet sherry
  • 2 tbsp sugar
  • pinches salt
  • 450 g unsalted butter, for deep frying

To serve

  • 600 ml basic white sauce, (unsalted)
  • 1 tbsp vanilla sugar
  • 1 tbsp cream
  • Somerset brandy, to taste


1. Mix the breadcrumbs, currants, suet and nutmeg together.

2. In another bowl, mix the eggs, sherry, sugar and pinch of salt together.

3. Gradually stir the egg mixture into the breadcrumb mixture to make a stiff dough.

4. Form the dough into shapes about the size of a large egg and flatten them slightly. Leave them to rest in a cool place for about 15 minutes.

5. Melt the butter in a large deep frying pan and fry the puddings until golden brown, turning regularly. Remove and sprinkle with caster sugar.

6. Serve with the basic white sauce that has been sweetened with a tablespoon of vanilla sugar and flavoured with a dash or two of Somerset brandy. Add 1 tablespoon of cream to finish it off.

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