English Plum Pudding

Ingredients

• one-half pound of bread crumbs
• one-half pound of beef suet
• one-half pound of flour
• one-half pound of sugar
• one-half pound of raisins
• one-half pound of currants
• one teaspoonful of powdered cinnamon
• one teaspoonful of powdered ginger
• one-quarter pound of citron
• rind of one lemon
• one gill of milk
• four eggs
• one-half teaspoonful of baking-powder
• one-quarter of a nutmeg

Method

1. 1

   Chop suet finely and mix with flour and bread crumbs.

2. 2

   Prepare fruit by seeding raisins, washing currants, and grating lemon rind and nutmeg.

3. 3

   Combine fruit with suet mixture, add sugar, baking powder, and citron.

4. 4

   Beat eggs with milk, pour over the mixture, and stir well.

5. 5

   Grease a pudding mold, fill it, cover, and boil in water for four hours.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 68. The excerpt below is the record exactly as published.

English Plum Pudding.— One-half pound' of bread crumbs, one-half pound of beef suet, one-half pound of flour, one-half pound of sugar, one-half pound of rais- ins, one-half pound of curraiits, one teaspoonful of pow- dered cinnamon, one teaspoonful of powdered ginger, one-quarter pound of citron, rind of one lemon, one gill of milk, four eggs, one-half teaspoonful of baking-powder, one-quarter of a nutmeg

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