English Plum Pudding

Ingredients

• 2 pounds raisins
• 2 pounds currants
• ½ pound citron
• ½ pound almonds
• ½ pound fine bread crumbs
• 1 tablespoon salt
• ½ teaspoon cloves
• 2 tablespoons Royal baking powder
• 3 lemons, juice and grated rind
• 1 pound butter
• 1 pound brown sugar
• 1 pound sifted flour
• 1 large cup molasses
• 1 teaspoon cinnamon
• 3 grated nutmegs
• 8 eggs
• 1 wineglass rose water

Method

1. 1

   Mix the flour, bread crumbs, spices, sugar and molasses, then add the well-beaten eggs, next the butter and lemon juice, then fruit.

2. 2

   Mix well, add baking powder, and rose water.

3. 3

   Steam 8 or 10 hours.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 39. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING 2 pounds raisins 2 pounds currants V2 pound citron V2 pound almonds V2 pound fine bread crumbs 1 tablespoon salt V2 teaspoon cloves 2 tablespoons Royal baking powder 3 lemons, juice and grated rind 1 pound butter 1 pound brown sugar 1 pound sifted flour I large cup molasses 1 teaspoon cinnamon 3 grated nutmegs 8 eggs 1 wineglass rose water

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