English Plum Pudding

Ingredients

• one and one-half pounds of suet
• one and one-half pounds of dry light brown sugar
• one and one-half pounds of currants washed and dried thoroughly
• one and one-half pounds of raisins
• four nutmegs grated
• one-quarter of a pound of candied lemon peel
• one-quarter of a pound of citron
• one heaping teaspoonful of fine salt
• nearly one and one-half loaves of ordinary size
• one-half pint of flour
• nine eggs beaten very light
• milk enough to wet the mixture

Method

1. 1

   Chop the suet first, then add the bread-crumbs, sliced citron and peel, raisins and currants.

2. 2

   Sift the salt and nutmegs in, stirring thoroughly.

3. 3

   Next add the sugar and then sift in the flour.

4. 4

   Then pour in the eggs, mixing thoroughly as before.

5. 5

   Now comes the milk.

6. 6

   You only need sufficient milk to wet the pudding about as moist as mince meat for pies should be made.

7. 7

   Then butter your tin basin well, put in your pudding, leaving room for a stiff batter of flour and water which must be spread over the whole top of the pudding to exclude the air and water.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 187. The excerpt below is the record exactly as published.

ENGLISH PLUn PUDDING. Take one and one-half pounds of suet, one and one-half pounds of dry light brown sugar, one and one-half pounds of currants washed and dried thoroughly, one and one-half pounds of raisins, four nutmegs grated and sifted through a small tea strainer and thoroughly mixed, so they will not be lumpy; one-quarter of a pound of candied lemon peel, one-quarter of a pound of citron, one heaping teaspoonful of fine salt, mixed in the same way as the nutmegs, baker's bread enough to make a quantity equal in bulk to the suet. Use only the crumb of the loaf, rejecting the crust. It will take nearly one and one-half loaves of ordinary size, one-half pint of flour, nine eggs beaten very light and milk enough to wet the mixture

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