Christmas Plum Pudding

Ingredients

• One pint of seeded raisins
• One-half pint of currants
• One-quarter pint of citron, cut small
• One pint of apples (peeled and chopped)
• One pint of flour
• One-half a nutmeg (grated)
• One-half pint of sugar
• One pint of chopped suet
• One pint of sweet milk
• One and a-quarter pint of bread-crumbs
• Four eggs
• One tea-spoonful of salt

Method

1. 1

   Place the dry ingredients together; then add the eggs, well beaten, and the rest of the recipe.

2. 2

   When mixed, the batter should be quite thick; if not satisfactory in this respect, add more flour.

3. 3

   Boil for four hours, and serve with brandy or wine sauce.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 199. The excerpt below is the record exactly as published.

CHRISTMAS PLUM PUDDING. One pint of seeded raisins. One-half pint of currants. One-quarter pint of citron, cut small. One pint of apples (peeled and chopped). One pint of flour. One-half a nutmeg (grated). One-half pint of sugar. One pint of chopped suet. One pint of sweet milk. • One and a-quarter pint of bread-crumbs. Four eggs. One tea-spoonful of salt

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