Christmas Plum Pudding I

Ingredients

• lw lb. suet
• 1 lb. flour
• \ lb. bread crumbs
• 2 lbs. raisins
• 1 lb. sultanas
• h lb currants
• I lb. mixed candied peel
• h lb. sugar
• 1 salt-spoon salt
• Grated rind and juice of three lemons
• | nutmeg, grated
• 4 blanched and pounded bitter almonds
• 1 tea-spoon mixed spice
• 1 „ ground cinnamon
• h . „ „ ginger
• 1 pint brandy or sherry
• 5 eggs beaten up with | pint milk
• Orange juice, if liked

Method

1. 1

   Chop the suet very fine.

2. 2

   Mix the sugar and spices.

3. 3

   Add the suet, well-prepared fruit, eggs and brandy.

4. 4

   Let the mixture stand until the following day, stirring well at intervals.

5. 5

   Put the mixture into well-buttered basins, filling them to within two inches of the top.

6. 6

   Cover with buttered paper, and over this tie a well-floured cloth.

7. 7

   Boil for eight hours.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 15. The excerpt below is the record exactly as published.

lw lb. suet 1 lb. flour ^ lb. bread crumbs 2 lbs. raisins 1 lb. sultanas h lb currants I lb. mixed candied peel h lb. sugar 1 salt-spoon salt Grated rind and juice of three lemons | nutmeg, grated 4 blanched and pounded bitter almonds 1 tea-spoon mixed spice 1 „ ground cinnamon h . „ „ ginger 1 pint brandy or sherry 5 eggs beaten up with | pint milk Orange juice, if liked Chop the suet very fine. Mix the sugar and spices. Add the suet, well-prepared fruit, eggs and brandy. Let the mixture stand until the following day, stirring well at intervals. Put the mixture into well-buttered basins, filling them to within two inches of the top. Cover with buttered paper, and over this tie a well-floured cloth. Boil for eight hours. o 69 The Pudding and Ch ristmas Plum Pudding — II For each Pudding I lb. raisins j lb. sultanas j lb. currants I lb. orange peel ,[ lb. lemon peel 4 lb. almonds (chopped) j lb. chopped preserved ginger 4 lb. sugar 5 ozs. chopped suet 3 heaped table-spoons flour 5 eggs Spices, brandy or whisky to taste Salt Boil twelve hours. Dutch Apple Cake 1 pint flour ^ tea-spoon carbonate of soda 1 tea-spoon cream of tartar d cup butter 1 egg 1 scant cup milk 4 sour apples 3 table-spoons powdered sugar Mix and sift the dry materials together. Rub in the butter. Beat the egg. Mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin. 70 Pastry Book Pare the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85). Fig Pudding f lb. butter | lb. figs f lb. bread crumbs

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