Christmas Plum Pudding

Ingredients

• Two pounds of currants
• Sixteen eggs
• One pound of brown sugar
• One nutmeg
• Two pounds of raisins
• Half an ounce of mixed spice
• Two pounds of suet
• The grated rind of two lemons
• Half a pound of candied peel
• Half a pint of brandy
• One pound of flour
• One gill of milk
• One pound of breadcrumbs
• A little salt

Method

1. 1

   Chop up the suet very fine, wash and dry the currants, stone the raisins, cut the peel up fine; put the suet, flour, breadcrumbs, currants, raisins, peel, sugar, salt, and mixed spice into a basin; grate in the nutmeg and the rinds of the lemons, and mix well together.

2. 2

   Break the eggs into another basin, and add the brandy and milk; pour this into the fruit, &c., and mix all together thoroughly.

3. 3

   Well butter some basins and fill them with the mixture; tie a pudding cloth tightly over the top of each, place them in boiling water, and boil well for seven or eight hours.

4. 4

   This quantity will make four good-sized puddings.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 32. The excerpt below is the record exactly as published.

CHRISTMAS PLUM PUDDING Ingredients Two pounds of currants. Sixteen eggs. One pound of brown sugar. One nutmeg. Two pounds of raisins. Half an ounce of mixed spice. Two pounds of suet. The grated rind of two lemons. Half a pound of candied peel. Half a pint of brandy. One pound of flour. One gill of milk. One pound of breadcrumbs. A little salt

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