English Plum Pudding

Ingredients

• one pound butter
• one pound suet
• two and one-half pounds flour
• two pounds raisins
• two pounds currants
• quarter pound citron
• twelve eggs
• one pint milk
• one cup brandy

Method

1. 1

   Mix all dry ingredients, moisten with beaten egg, and add other ingredients.

2. 2

   Steam for 3-6 hours depending on size.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 482. The excerpt below is the record exactly as published.

jtglish Plum Pudding. — When m ing this popular dessert it is well to j pare the fruit the night before, as much time is required for cooking, should be made at least two , or th days before wanted, and is all the bel for being kepta month or two, put away mmirmaian. as directed for Fruit Cake, page 57. When to be lerved it hM only to be thoroughly reheatea by steaming — do not boil again, aa the fruit absorbs the moisture and the whole becomes insipid. Vor preparing the &oit see directions on page 58. All the dry in- 558 PUDDINGS AND SAUCES. gredients should be well mixed together, then moistened with the egg, which mus\i ue well beaten, and other ingredients added. Some still adhere to the old way of shaping the dough into a round ball and boiling in a floured cloth, as directed in preface ; others boil in a buttered mold or bowl with a floured cloth tied over, but the bet- ter way is to steam in buttered mold or pan. Boil or steam from three to six hours, according to richness and size of pudding. It is a good ^lan to divide the pudding mixture in half and cook at the same time, using one half and putting th^ other half away for future use. When steaming do not remove cover, and when neces* sary to add more water follow directions in preface. When done place in oven for a few moments ; then put away as directed, re- steaming when wanted. To serve, turn out on platter and garnish with hoUy leaves and berries as illustrated, senaing on with it any sauce liked. An English way of serving is to break pieces of the pudding into inch bits — do not cut it — before reheating and turn the sauce over before sending to table, serving in individual saucers. This makes it much more delicious, but spoils the appearance of the dish. To serve a pudding from which a part has been cut, di- vide it in two pieces, four inches long and an inch wide, place in buttered mold, pour a boiled custard over, steam an hour or two^ turn out on platter and send to table with a Boiled Custard round it. Several of the best recipes for making the pudding follow : One pound each butter, suet and brown sugar, two and one-half pounds flour, two pounds each raisins and currants, quarter pound citron, twelve eggs, whites and yolks beaten separately, one pint milk, one cup brandy

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