1161., Fruit Pudding, Rum Sauce.— Butter well a pudding- mold
four inches high, containing one quart, line the interior with half a pound
of dumpling-batter (No. 1125). Put into a vessel four ounces of stoned
cherries, three ounces of stoned plums, and three ounces of stoned apri-
cots ; sift four ounces of powdered sugar over, mix well, and pour it into
the mold. Have half a pint of water in a saucepan with six ounces of
granulated sugar✪ Fruit Pudding, Rum Sauce, place it on the stove, and let boil for five minutes, then
fill up the mold with this syrup, and lay it in a baking-pan in a very hot
oven for thirty minutes. Remove, and keep it in a warm place.
1162. Rum Sauce. — Put in a saucepan half a pint of water with four
ounces of granulated sugar, and place it on the stove, adding a teaspoon-
ful of caramel (No. 1252) ; when boiling add half an ounce of corn-starch,
diluted in two tablespoonfuls of cold water, stir well with a spatula, and
let cook for two minutes. Remove from the fire, and add immediately
half a gill of Jamaica rum, mixing well, then strain it through a fine sieve
into a bowl. Lay a dessert-dish over the mold, turn the pudding onto
it, pour the sauce over, and serve.
1163. Plum Pudding. — Remove the skin and strings from six ounces
of fresh beef-marrow ; chop it up very fine, and place it in a basin ; pick
and wash, as for No. 1080, three ounces of dried currants, three ounces of
dried Sultanas (No. 1080), and mix them well together with the marrow ;
add three ounces of Malaga raisins (No. 1081), three-quarters of a pound
of cruhibled bread-crumbs, half a gill of Madeira wine, half a gill of
brandy, half a gill of rum, the grated rind of half a lemon, two ounces of
candied citron, shred very fine, two ounces of powdered sugar, a salt-
spoonful of salt, and two whole eggs. Moisten the whole with a gill of
cold milk, add a saltspoonfuleachof allspice, ground clove, and cinnamon,
and half the quantity of grated nutmeg ; knead well with the hands, so
that the ingredients are thoroughly incorporated, which will take ten min-
utes. Boil some water in a saucepan capable of holding the pudding *
butter and flour a cloth, lay it on a large colander, which will answer for
a hollow mold ; pour the mixture into it, then hold the four corners
together, and tie it firmly, allowing sufficient space for it to swell.
Plunge the pudding into the boiling water, and let cook, leaving it half
covered ; the water must boil steadily for five hours ; every hour turn it
over, and then make the following sauce : put into a saucepan one ounce
of fresh butter, two drachms of flour, and three drops of lemon juice, the
finely sliced rind of a quarter of a lemon, half a saltspoonful of salt, and
half an ounce of powdered sugar. Moisten with a gill of port wine, then
place the pan on the stove, and with a spatula stir well, until it comes to
a boil. Remove from the fire, and strain through a fine sieve into a bowl.
When ready to serve, drain the plum pudding for one moment, untie, and
open the cloth ; serve it immediately, pouring some of the sauce over.
The table
1889Page 276 · 2 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1161., Fruit Pudding, Rum Sauce.— Butter well a pudding- mold four inches high, containing one quart, line the interior with half a pound of dumpling-batter (No. 1125). Put into a vessel four ounces of stoned cherries, three ounces of stoned plums, and three ounces of stoned apricots ; sift four ounces of powdered sugar over, mix well, and pour it into the mold. Have half a pint of water in a saucepan with six ounces of granulated sugar, place it on the stove, and let boil for five minutes, then fill up the mold with this syrup, and lay it in a baking-pan in a very hot oven for thirty minutes. Remove, and keep it in a warm place.
1162. Rum Sauce. — Put in a saucepan half a pint of water with four ounces of granulated sugar, and place it on the stove, adding a teaspoonful of caramel (No. 1252) ; when boiling add half an ounce of corn-starch, diluted in two tablespoonfuls of cold water, stir well with a spatula, and let cook for two minutes. Remove from the fire, and add immediately half a gill of Jamaica rum, mixing well, then strain it through a fine sieve into a bowl. Lay a dessert-dish over the mold, turn the pudding onto it, pour the sauce over, and serve.
1163. Plum Pudding. — Remove the skin and strings from six ounces of fresh beef-marrow ; chop it up very fine, and place it in a basin ; pick and wash, as for No. 1080, three ounces of dried currants, three ounces of dried Sultanas (No. 1080), and mix them well together with the marrow ; add three ounces of Malaga raisins (No. 1081), three-quarters of a pound of crumbled bread-crumbs, half a gill of Madeira wine, half a gill of brandy, half a gill of rum, the grated rind of half a lemon, two ounces of candied citron, shred very fine, two ounces of powdered sugar, a saltspoonful of salt, and two whole eggs. Moisten the whole with a gill of cold milk, add a saltspoonfuleachof allspice, ground clove, and cinnamon, and half the quantity of grated nutmeg ; knead well with the hands, so that the ingredients are thoroughly incorporated, which will take ten minutes. Boil some water in a saucepan capable of holding the pudding * butter and flour a cloth, lay it on a large colander, which will answer for a hollow mold ; pour the mixture into it, then hold the four corners together, and tie it firmly, allowing sufficient space for it to swell. Plunge the pudding into the boiling water, and let cook, leaving it half covered ; the water must boil steadily for five hours ; every hour turn it over, and then make the following sauce : put into a saucepan one ounce of fresh butter, two drachms of flour, and three drops of lemon juice, the finely sliced rind of a quarter of a lemon, half a saltspoonful of salt, and half an ounce of powdered sugar. Moisten with a gill of port wine, then place the pan on the stove, and with a spatula stir well, until it comes to a boil. Remove from the fire, and strain through a fine sieve into a bowl. When ready to serve, drain the plum pudding for one moment, untie, and open the cloth ; serve it immediately, pouring some of the sauce over.
Records on this page
Fruit Pudding, Rum SauceRum Sauce