Baked Plum Pudding en Moitle, or Moulded

Ingredients

• half a pound of the nicest beef-kidney suet minced very small
• half a pound of carefully stoned raisins
• as many currants
• four ounces of pounded sugar
• half a pound of flour
• two ounces of candied citron and lemon or orange rind
• four large well whisked eggs
• a small cup of milk
• a glass of brandy
• a tiny pinch of salt
• some nutmeg or powdered ginger

Method

1. 1

   Mingle thoroughly in a large pan or bowl all ingredients.

2. 2

   Beat the whole up lightly, pour it into a well-buttered mould or cake-tin and bake it in a moderate oven from an hour and a half to two hours.

3. 3

   Turn it from the mould and send it quickly to table with Devonshire cream or melted apricot marmalade for sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 376. The excerpt below is the record exactly as published.

BAKED PLUM PUDDING EN MOITLE, OR MOULDED. Mingle thoroughly in a large pan or bowl half a pound of the nicest beef-kidney suet minced very small, half a pound of carefully stoned raisins, as many currants, four ounces of pounded sugar, half a pound of flour, two ounces of candied citron and lemon or orange rind, four large well whisked eggs, a small cup of milk, a glass of brandy, a tiny pinch of salt, and some nutmeg or powdered ginger

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