Christmas Plum Pudding

Ingredients

• One pound and a half of raisins
• half a pound of currants
• three-quarters of a pound of bread crumbs
• half a pound of flour
• three-quarters of a pound of beef suet
• nine eggs
• one wineglassful of brandy
• half a pound of citron and orange peel
• half a nutmeg
• a little ground ginger

Method

1. 1

   Chop suet, mix with bread crumbs and flour, add currants, citron, orange peel, raisins, nutmeg, and ginger.

2. 2

   Stir in beaten eggs and brandy, mix thoroughly, put into a buttered mold, tie tightly, and boil for six hours.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 111. The excerpt below is the record exactly as published.

CHRISTMAS PLUM PUDDING. One pound and a half of raisins, half a pound of cur- rants, three-quarters of a pound of bread crumbs, half a pound of flour, three-quarters of a pound of beef suet, nine eggs, one wineglassful of brandy, half a pound of citron and orange peel, half a nutmeg, and a little ground ginger

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