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 tea-spoonful of powdered cinnamon
• One tea-spoonful of powdered ginger
• One quarter pound of citron
• rind of one lemon
• one gill of milk
• four eggs
• one half tea-spoonful of baking-powder
• one quarter of a nutmeg

Method

1. 1

   Chop the suet finely and mix with flour and bread crumbs in a bowl.

2. 2

   Seed the raisins and wash the currants.

3. 3

   Grate lemon rind and nutmeg over the fruit, adding ginger and cinnamon.

4. 4

   Stir the fruit mixture into the bowl with suet, then add sugar, baking powder, and citron.

5. 5

   In a separate bowl, beat eggs until light, add milk, and blend.

6. 6

   Pour this over the mixture in the large bowl and stir well.

7. 7

   Grease a pudding-mould, fill it, cover securely, and boil in a large saucepan of boiling water for four hours.

8. 8

   Serve with brandy sauce.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 101. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. 149 Rub a little flour upon a rolling-pin, and with it roll out the paste to the thinness of a quarter of an inch, and cut from this ten lozenges about the size of a halfpenny. Cut ten smaller lozenges of about half the circumference of the first, and, brushing a small platter over with cold water, roll the remaining crust out to the proper size, and line the platter therewith. "Wet the edges of the lining paste with a little cold water, and arrange around them, at equal distances, the larger lozenges. Upon these place the small lozenges, pressing them down in the centre with the tip of the finger ; spread over the centre surface of the crust-lined platter the preserved fruit, over this spread the soaked cake crumbs, and sprinkle over all the sugar. Place the platter into a quick oven, and let the pudding bake therein for twenty-five minutes. Serve upon the platter on which the pudding is made. Wakefield Pudding. — Four slices of bread, four table- spoonfuls of raspberry jam, one ounce of sugar, one ounce of corn starch, one half pint of milk, two eggs. Cut the crust from the slices of bread, and place one of them in the bottom of a deep pudding-dish. Spread over this a table-spoonful of the jam, and so arrange alternate layers of bread and jam, one upon the other in the dish, until the given quantities of each are filled into it. Put the corn starch and sugar into a bowl, and moistening them with a table-spoonful of the milk, mix these together. Drop into this mixture the eggs, and beat all with a fork until very light. Put the remainder of the milk into a small sauce-pan over the fire, and when it boils pour it over the mixture in the bowl, stirring all the time while pouring. Pour the liquid preparation now over the bread and jam in the pudding- dish, and placing the pudding-dish into a quick oven, bake its contents for half an hour. Serve in the dish in which the pudding is prepared. English Plum Pudding.— One half pound of bread 13 150 PUDDINGS. 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 tea-spoonful of powdered cinnamon, one tea-spoonful of powdered ginger, one quarter pound of citron, rind of one lemon, one gill of milk, four eggs, one half tea-spoonful of baking-powder, one quarter of a nutmeg

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