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

Method

1. 1

   Chop the suet finely and mix with flour and bread crumbs.

2. 2

   Seed and wash raisins, mix with currants, grated lemon rind, and nutmeg.

3. 3

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

4. 4

   Beat eggs, add milk, and pour over the mixture.

5. 5

   Grease a pudding mould, fill it, cover, and boil in water for four hours.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 68. The excerpt below is the record exactly as published.

English Plum Pudding.— 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 rais- ins, one-half pound of currants, one teaspoonful of pow- dered cinnamon, one teaspodnful of powdered ginger, one-quarter pound of citron, rind of one lemon, one gill of milk, four eggs, one-half teaspoonful of baking-powder, one-quarter of a nutmeg

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