English Plum Pudding

Ingredients

• Cut the brown crust off a quart loaf
• soak it in a quart of milk
• beat up ten eggs
• a pound and a quarter of fine chopped mutton suet
• half a pint of flour
• a little salt
• three pounds of seedless raisins

Method

1. 1

   The raisins should be cut in two and rolled in flour before they are put in the pudding.

2. 2

   Dip a strong cotton or linen cloth in hot water, sprinkle it with flour, and then pour in the pudding, tying it securely, while not so as to press the pudding.

3. 3

   Put it in a pot of boiling water and let it boil four hours.

4. 4

   Serve up hot with wine or cream sauce.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.

a little salt. Beat the eggs well, then stir in the flour, then pour on the milk. Rub a little butter free of salt on the sides of a deep dish in which the pudding is to be baked. Bake for rather more than an hour with a quick heat. Serve up hot with cream sauce. This pudding is to be baked immediately after making or (t28) JANE HAMILTON'S RECIPES the flour will settle to the bottom and make it heavy. 999 CUSTARD, BOILED. Beat the yolks and whites of nine eggs separately. When they are sufficiently beaten put them together and add three- quarters of a quart of flour and a quart of milk, with a little salt. Pour into a cloth properly prepared and boil it. A thinner and softer pudding may be made with one pint of flour, one quart of milk, and eight eggs. Serve up hot with wine or cream sauce. Boiled puddings or dumplings are put on to boil in boiling water. 999 DIXIE. Chop one cup of suet fine, add one cup of molasses, one cup of sweet milk, one pound of raisins, one cup of citron (one cup after it is chopped), two cups of stale bread crumbs, one cup of flour, and one teaspoon- ful of soda dissolved in two tablespoonfuls (129) JANE HAMILTON'S RECIPES of hot water. Steam or boil three hours. Serve with hard or wine sauce. ENGLISH PLUM. Cut the brown crust off a quart loaf, then soak it in a quart of milk, beat up ten eggs and add to the bread and milk a pound and a quarter of fine chopped mutton suet, half a pint of flour, a little salt, and three pounds of seedless raisins

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