Christmas Plum Pudding

Ingredients

• 2 lbs. of Raisins
• i lb. of Currants
• i lb. Bread Crumbs
• I lb. Suet
• I lb. Flour
• X lb. ground Almonds
• X lb. Candied Peel
• X a Nutmeg (grated)
• X lb. Castor Sugar
• X teaspoonful Salt
• 2 teaspoonsful of Carbonate of Soda
• dissolved in 1 pint of Milk
• and 6 Eggs

Method

1. 1

   Stone the raisins, chop the suet finely, and put all the dry ingredients into a basin and mix thoroughly.

2. 2

   Then add the eggs one at a time, and, lastly, the milk and soda.

3. 3

   Put into buttered basins or moulds with a butter paper over, and steam five hours.

4. 4

   Serve with a good custard sauce, to which has been added 0.5 gill of good brandy.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 23. The excerpt below is the record exactly as published.

Christmas plum pushing. Ingredients.— 2 lbs. of Raisins, i lb. of Currants, i lb. Bread Crumbs, I lb. Suet, I lb. Flour, X lb. ground Almonds, X lb. Candied Peel, X a Nutmeg (grated), X lb. Castor Sugar, X teaspoonful Salt, 2 teaspoonsful of Carbonate of Soda dis- solved in 1 pint of Milk, and 6 Eggs

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