Christmas or Plum Pudding
From Recipes for cakes and puddings, 1930
The pudding must fill the basin or water will get in and spoil the pudding. Cover with greaseproof paper and a floured cloth.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 8. The excerpt below is the record exactly as published.
CHRISTMAS OR PLUM PUDDING. (Makes 2.) 16-0ozs. CAKEOMA 1-1b. raisins. Cake Mixture. 12-ozs. currants. 8-ozs. finely- 3-ozs. mixed chopped suet. candied peel. Pinch salt. 4 eggs. Grated rind ofa Wineglassful brandy lemon. or rum. Grated nutmeg. 1 or 2 teaspoonfuls spice. Prepare the fruit overnight. Put all dry ingredients, chopped suet and fruit into a bowl and mix well. Beat the eggs and add to the mixture. Add the spirit. Divide the mixture into two basins and boil for five hours. When required for use boii for a further 1} hours and serve with ‘‘Sweet Sauce” (page 27) flavoured with brandy or rum. TO BOIL. Well grease the basin before adding the mixture. The pudding must fill the basin or water will get in and spoil the pudding. Cover with greaseproof paper and a floured cloth. Make a pleat in the cloth before trying to allow the pudding to rise. The pudding must be put in a deep pan well filled with sufficient boiling water to cover the pudding. The water level must be kept up with fresh boiling waiter as it evaporates. TO STEAM. Put the mixture in a well-greased basin and cover with greased greaseproof paper. Custard puddings must be steamed gently to prevent curdling. CHRISTMAS PUDDING—Economical. (Makes 2.) 16-0zs CAKEOMA Cake Mixture. 8-ozs. finely-chopped suet
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