Christmas Plum Pudding

Ingredients

• three-quarters of a pound of bread crumbs
• a quarter of a pound of flour
• a tea-spoonful of salt
• three-quarters of a pound of the chopped suet
• a pound and a half of muscatel raisins
• half a pound of currants
• six ounces of candied peel
• eight good eggs
• a wine-glassful of brandy
• a little milk may be put in also if required

Method

1. 1

   Rub stale bread through a sieve to get 0.75 pound of crumbs.

2. 2

   Mix with 0.25 pound flour, 1 teaspoon salt, 0.75 pound suet, 1.5 pounds raisins, 0.5 pound currants, 6 ounces candied peel, and 8 whisked eggs.

3. 3

   Stir in 1 wineglass brandy and a little milk.

4. 4

   Tie in a floured pudding cloth and boil in water for 8 hours.

5. 5

   To serve, re-boil for 2 hours until hot.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 327. The excerpt below is the record exactly as published.

Christmas Plum Pudding. — Take some stale crumb of bread, and rub it through a wire sieve until there are three-quarters of a pound of bread crumbs ; put these into a bowl, with a quarter of a pound of hour and a tea-spoonful of salt, add three-quarters of a pound of the chopped suet, and also a pound and a half of muscatel raisins, half a pound of currants (Note 4, December 7th), picked and dried, six ounces of candied peel (orange, citron, and lemon mixed), six or eight bitter almonds blanched and pounded, and a table-spoonful of moist sugar. Prepare the raisins by cutting each one in halves and removing the pips, and the candied peel by slicing it very thinly. Mix these dry ingredients thoroughly. Whisk eight good eggs well, stir them into the pudding, and add a wine-glassful of brandy. A little milk may be putin also if required

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