English Plum Pudding

Ingredients

• Three quarters pound raisins
• Three quarters pound currants
• Half pound sugar
• Half pound suet
• One and a half pounds flour
• Two ounces lemon peel
• One ounce citron
• Quarter ounce nutmeg
• Half pint milk
• Two eggs
• A little allspice
• and cinnamon

Method

1. 1

   Seed the raisins and chop in a little of the flour; chop separately the suet, lemon peel, and citron, rolling the suet in flour.

2. 2

   Dry the currants after washing, and rub in some of the flour; add eggs last, well beaten.

3. 3

   This pudding should be boiled one day and served with brandy sauce.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 13. The excerpt below is the record exactly as published.

Three quarters pound raisins. Three quarters pound currants. Half pound sugar. Half pound suet. One and a half pounds flour. Two ounces lemon peel. One ounce citron. Quarter ounce nutmeg. Half pint milk. Two eggs. A little allspice and cinnamon. Seed the raisins and chop in a little of the flour; chop separately the suet, lemon peel and citron, rolling the suet in flour. Dry the currants after washing, and rub in some of the flour; add eggs last, well beaten. This pudding should be boiled one day, and served with brandy sauce. PEOUMSPUDDING: MRS. GLENDENNING. One pound stoned raisins. One pound currants. One pound sugar. 66 CHOICE RECIPES One pound suet, chopped very fine. Two pounds grated or soaked bread. One grated nutmeg. One teaspoonful salt. Six eggs. Juice of one lemon and half grated rind; crumb the soft part of the bread fine, and soak the crust in boiling water. Boil six hours in a pudding form or cloth. As the water boils away add more boiling water. To be eaten with wine or hard sauce. IMPERIAL PUDDING. MISS SENTER. One-half cupful rice, boiled twenty minutes in one quart of water, drain and add one pint of milk, boil one hour in double boiler; then add one cupful sugar one- half cup of sherry wine, one-fourth box gelatine (which has been soaked in a little cold water), one pint of whipped cream. Mold and serve with whipped cream poured over it. ENGLISH PLUM PUDDING. MRS. COLBATH. One pound beef suet. Half pound bread crumbs. ‘Half pound flour. One pound sugar. One pound seeded raisins. One pound currants. Half pound citron. One pound blanched almonds. Ten eggs. Two nutmegs. DESSERTS 67 Grated rind one lemon. One tumbler brandy. Two saltspoonfuls salt. Pound the almonds in a mortar, reserving a few whole to stick about the pudding; beat the eggs sepa- rately; flour the cloth well and boil eight hours. TRAY, PUDDING. MRS. McKEAN. One cup raisins. One cupt suet. One cup molasses. One cup milk. Three cups flour. Stir all together; tie loosely in a pudding cloth, a boil four hours. Sérve with sweet sauce. BAKED INDIAN PUDDING. MRS. MILLER. Six tablespoonfuls Indian meal. One tablespoonful flour. One quart milk. One teacup chopped suet. Two eggs

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