Christmas Plum Pudding

Ingredients

• One pound of Raisins
• One pound of Currants
• A quarter of a pound of candied Lemon
• A quarter of a pound of Citron
• A quarter of a pound of Orange
• Four ounces of Flour
• Half a pound of Sugar
• One dozen of sweet Almonds
• One dozen of bitter Almonds
• One pound of Butter
• One Nutmeg
• The grated rind of a Lemon
• The whites of eight Eggs
• Half a pint of Milk
• Two Sherry-glassfuls of Brandy

Method

1. 1

   Stone the raisins, pick the currants, shred the candied lemon, citron, and orange; blanch, chop, and pound the almonds and grate the nutmeg.

2. 2

   Mix all well together with the fresh lemon rind, bread-crumbs, sugar, and flour.

3. 3

   Warm the butter slightly and beat it up, then add it to the other ingredients, mixing thoroughly.

4. 4

   Beat up the whites of eggs and mix well with the rest, cover the mixture carefully and set it aside for at least six hours; better left overnight.

5. 5

   Then add the milk and brandy, and mix again thoroughly.

6. 6

   Put the mixture into buttered moulds, and steam for seven hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 56. The excerpt below is the record exactly as published.

Christmas Plum Pudding (No. 3). Ingredients. One pound each of Eaisins and Currants. One pound of Bread-crumbs. A quarter of a pound of each candied Lemon, Citron, and Orange. Four ounces of Flour. Half a pound of Sugar. One dozen each of sweet and bitter Almonds. One pound of Butter. One Nutmeg. The grated rind of a Lemon. The whites of eight Eggs. Half a pint of Milk. Two Sherry-glassfuls of Brandy

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