English Plum Pudding

Ingredients

• one pound of beef suet
• one cup of pastry flour
• three-quarters of a pound of brown sugar
• three apples chopped fine
• one-half pound prunes
• one pound of raisins
• one pound of currants
• five eggs
• two grated lemon peels
• one teaspoonful of grated cinnamon
• one teaspoonful of nutmeg
• one teaspoonful of allspice
• four biscuits
• one-quarter of a loaf of bread
• one glass of rum

Method

1. 1

   Mix all well together, steam five hours in suitable mould, or boil four hours in napkin if preferred; dust with fine sugar afterwards on the platter, pour a little strong rum over it and set the rum on fire.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 11. The excerpt below is the record exactly as published.

English Plum Pudding. Chop fine one pound of beef suet with one cup of pastry flour; add three-quarters of a pound of brown sugar, three apples chopped fine, one-half pound prunes, one pound of raisins, one pound of cur- rants, five eggs, two grated lemon peels, one teaspoonful each of grated cinnamon, nutmeg and allspice, four biscuits or one-quarter of a loaf of bread, which you have first soaked in milk, and one glass of rum. Mix all well together, steam five hours in suitable mould, or boil four hours in napkin if preferred; dust with fine sugar afterwards on the platter, pour a little strong rum over it and set the rum on fire. Genuine* Old- Fashioned English Plum Pudding. One pound of suet, chopped fine, one pint of roasted bread crumbs, sifted, one pound of currants, one pound of raisins, one-half pound of citron, one-half teaspoonful of nutmeg,

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