Any-Day Plum Pudding

Ingredients

• One cup of sweet milk
• one cup of molasses
• one cup of raisins
• one cup of currants
• one cup of suet chopped fine
• one teaspoonful of salt
• one of soda
• three cups of flour
• one teaspoonful of cinnamon
• one teaspoonful of allspice

Method

1. 1

   Mix milk, molasses, suet, and spices.

2. 2

   Add flour and then fruit.

3. 3

   Put in a buttered mold and boil for three hours.

4. 4

   Serve with hard or liquid sauce.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 119. The excerpt below is the record exactly as published.

Any-Day Plum Pudding. One cup of sweet milk ; one cup of molasses ; one cup each of raisins and currants ; one cup of suet chopped fine, or, instead, a small cup of butter ; one teaspoonful of salt, and one of soda, sifted with three cups of flour ; one teaspoonful each of cinnamon and allspice. Mix milk, molasses, suet, and spice ; add flour, and then the fruit. Put in a buttered mold, and boil three hours. Eat with hard or liquid sauce. A cupful each of prunes and dates or figs can be substituted for the fruit, and is very nice ; and the same amount of dried apple, measured after soaking and chopping, is also good. Or the fruit can be omitted altogether, in which case it be- comes " Troy Pudding." Batter Pudding, Boiled or Baked. Two cups of flour in which is sifted a heaping teaspoon- ful of baking powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir the flour gradually into the milk, and beat hard for five minutes. Beat yolks and whites separately, and then add to batter. Have the pudding- boiler buttered. Pour in the bp.tter, and boil steadily for two hours. It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce. PUDDINGS BOILED AND BAKED. 241 Sunderland Puddings. Are merely puffs or pop-overs eaten with sauce. See p. 209. Bread Pudding. One cup of dried and rolled bread-crumbs, or one pint of fresh ones ; one quart of milk ; two eggs ; one cup of sugar ; half a teaspoonful of cinnamon ; a little grated nutmeg ; a saltspoonful of salt. Soak the crumbs in the milk for an hour or two ; mix the spice and salt with the sugar, and beat the eggs with it, stirring them slowly into the milk. Butter a pudding- dish ; pour in the mixture ; and bake half an hour, or till done. Try with a knife-blade, as in general directions. The whites may be kept out for a meringue, allowing half a teacup of powdered sugar to them. By using fresh bread-crumbs and four eggs, this becomes what is known as "Queen of Puddings." As soon as done, spread the top with half a cup of any acid jelly, and cover with the whites which have been beaten stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound of raisins may be added. Bread-and-Butter Pudding. Fill a pud.ding-dish two-thirds full with very thin slices of bread and butter. A cupful of currants or dried cher- ries may be sprinkled between the slices. Make a custard of two eggs beaten with a cup of sugar ; add a quart of milk, and pour over the bread. Cover with a plate, and set on the back of the stove an hour ; then bake from half to three-quarters of an hom\ Serve very hot, as it falls when cool. 16 242 PUDDINGS BOILED AND BAKED. Bread- AND -Apple Pudding. Butter a deep pudding-dish, and put first a layer of crumbs, then one of any good acid apple, sliced rather thin, and so on till the dish is nearly full. Six or eight apples and a quart of fresh crumbs will fill a two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.