English Plum-Pudding

Ingredients

• half a pound of beef suet
• half a pound of flour
• eight ounces of raisins
• the same of currants
• two ounces of citron
• a little nutmeg
• two apples which you have pared and chopped fine
• a wineglass of rum
• six eggs

Method

1. 1

   Chop the suet finely and mix with flour.

2. 2

   Add raisins, currants, citron, nutmeg, chopped apples, rum, and eggs.

3. 3

   Mix well, place in a buttered mold, and simmer in a saucepan of water for six hours.

4. 4

   Serve with a sauce or sprinkle with powdered sugar and light with rum.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 81. The excerpt below is the record exactly as published.

English Plum-Pudding1. Remove the skin and the sinews from half a pound of beef suet ; chop it very fine, adding half a pound of flour, and continue to chop until the flour is thoroughly mixed with the suet ; then add eight ounces of raisins from which you have removed the seeds, and the same of currants, two ounces of citron cut in small pieces, a little nutmeg, two apples which you have pared and chopped fine, a wineglass of rum, and six eggs

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