Baked Plum-Pudding

Ingredients

• Half a pound of suet
• Half a pound of raisins
• Half a pound of currants
• quarter of a pound of sugar
• one pound of flour
• two teaspoonfuls of baking-powder
• one of salt
• one ounce of candied citron
• one ounce of candied lemon
• one ounce of candied orange-peel
• one small nutmeg
• one gill of brandy
• one egg
• sufficient milk to make a thick batter

Method

1. 1

   Mix the ingredients quickly, put the pudding into a buttered pudding-mould, and bake for two hours in a moderate oven.

2. 2

   Dust with pulverized sugar before serving, and serve with rum or brandy sauce.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 248. The excerpt below is the record exactly as published.

BAKED PLUM-PUDDING. Mix the following ingredients as directed in the recipe for Christmas plum-pudding : Half a pound each of suet, rai- sins, and currants ; quarter of a pound of sugar, sifted with one pound of flour, two teaspoonfuls of baking-powder, and one of salt ; one ounce each of candied citron, lemon, and orange-peel; one small nutmeg, grated. Mix with them quickly one gill of brandy, one egg, and sufficient milk to make a thick batter; put the pudding at once into a buttered pudding-mould, and bake it for two hours in a mod- erate oven. Dust it with pulverized sugar before serving it, and send it to the table with rum or brandy sauce. SECOND-COURSE SWEETS. 465 BAKED nWIAN-FUDDING. Mix together one cupful each of yellow Indian meal and molasses, pour over them a quart of boiling milk, mixing it in gradually ; then add a level teaspoonful of salt, a tablespoon- ful of ground cinnamon or ginger, and a heaping table- spoonful of butter, and let these ingredients cool ; when they are quite cold, put them into an earthen pudding-dish, set it in a moderate oven, and pour upon the top a pint of cold milk, but do not stir the milk into the pudding ; bake the pudding for three hours, taking care that it does not burn. Serve the pudding either hot or cold. LEMON-PUDDING. Make a good pastry, and line an earthen dish with it ; rub some lumps of sugar on the rind of two fresh lemons, to absorb the oil from them, and then squeeze the lemons, and strain the juice ; melt six ounces or tablespoonfuls of butter by gentle heat ; beat the yolks of eight eggs to a cream with half a pound of white sugar ; last of all, beat eight whites to a stiff froth, mix them lightly with the other ingredients, put the mixture into the dish lined with pastry, and set the pudding in a moderate oven, to bake until the pastry is done ; serve the pudding hot. COCOANUT-PUDDING WITH SPONGE-CAKE. Remove the shell and brown skin from a fresh cocoanut, and grate it fine ; save the milk of the nut, and strain it ; put the grated nut into an earthen dish with a pound of stale sponge-cake ; add to the cocoanut-milk a tablespoonful of butter melted, and enough sweet milk to make a quart, and pour it over the nut and sponge-cake ; beat four eggs thor- oughly, mix them with the nut and cake, add four heaping tablespoonfuls of sugar, and put the pudding into an earthen 466 1 PRACTICAL AMERICAN COOKERY. dish ; bake the pudding for half an hour in a moderate oven, and then serve it with powdered sugar. GRAPE-PUBDING. Butter an earthen baking-dish, and fill it with alternate layers of ripe grapes, sugar, and stale bread-crumbs, making the top layer of crumbs ; bake it in a moderate oven for half an hour. Serve it hot with powdered sugar. MARhBOROUGH-PUDDING. Peel, core, and stew six large tart apples until they can be rubbed through a sieve with a potato-masher ; melt six ounces of butter by gentle heat, and mix it with the apple ; grate the rind and strain the juice of two lemons, and put them with the apple ; beat the yolks of six eggs to a cream with eight ounces of sugar, and add them to the apple. Last of all, beat the whites of six eggs to a stiff froth, add them to the pudding, and bake it in an eartheri dish, lined with nice pastry, for about half an hour, in a moderate oven. Serve it hot. FIES AND TARTS. Pastry forms such a large part of American so-called desserts, that it i is fully illustrated and described ; the pic- tures are copied from Gouffd's " Royal Confectionery Book ; " and the method given is that of Careme, now followed by the best-trained masters of the art of cookery. A great deal of patience and considerable practice are required to reach the point of success with puff-paste, but it is usually thought worth all necessary labor. It should always be made in the coolest available place, and in the intervals of doing other kitchen work, or the process will seem long and tiresome. For those who do not wish to undertake puff-paste, re- cipes are given for several easier and excellent pastries. SECOND-COURSE SWEETS. 467 PUFF-FASTE. The following recipe is reproduced from the author's " Baltimore Recipes ; " the cuts which illustrate the process are copied from Gouff^'s " Royal Confectionery," as are many others in this volume. A smooth hard-wood roller, and a very thick hard-wood or stone pastry-slab are needed, the stone being preferable because it keeps the pastry cool. First wet the slab with a little water, lay upon it half a pound Circle of Flour for Puff-Paste. of butter, work out all the salt and buttermilk by kneading it with both hands, and then keep out about an ounce of butter; fold the rest in a floured napkin, and lay it upon some ice. Second, dry the slab thoroughly, sift upon it half a pound of fine

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