According to the 1881 Household Cyclopedia, Cheshire pudding can be made in the following way.
Make a crust as for a fruit pudding, roll it out to fourteen or fifteen inches (35-38 cm) in length and eight or nine (20-23 cm) in width; spread with raspberry jam or any other preserve of a similar kind, and roll it up in the manner of a collared eel. Wrap a cloth round it two or three times, and tie it tight at each end. Two hours and a quarter will boil it.
