English Plum Pudding

Ingredients

• 1/2 pound raisins
• 1/2 pound chopped suet
• 1/2 cup floixr
• 3 cups bread cnimbs
• 1/2 pound currants
• V2 cup brov)n sugar
• Vi nutmeg, grated
• Grated rind of Vi lemon
• 2 eggs
• 1/2 cup milk

Method

1. 1

   Mix the dry ingredients thoroughly.

2. 2

   Beat the eggs; add them to the milk and pour over the dry mixture.

3. 3

   Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each.

4. 4

   Tie on the lids and boil for ten hours.

5. 5

   Keep in a cool place until needed.

6. 6

   Serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.

1/2 cups flour 1 egg 1 teaspoon baking powder Pinch of salt Beat the butter and sugar to a cream; add the egg and best again. Mix and sift the dry ingredients and add them alternate'f with the milk. Turn into a buttered cake pan and bake about half an hour. Serve with vanilla or lemon sauce. i:4"mriyVt"Four PUDDINGS AND DESSERTS PEACH PUDDING 3 eggs 3 tablespoons milk 4 tablespoons sugar 3 tablespoons sifted flour Sugared peaches Fill a baking dish three-quarters full with peaches and cover them with sugar. Beat the yolks of the eggs; add the sugar and niiik; then the sifted flour and the whites of the eggs beaten very stiff. Pour the batter over the peaches; mix all thoroughly to- gether and bake about forty-five minutes. Serve hot with lemon sauce or cream and sugar. BAKED FLOUR PUDDING 5 eggs Pinch of salt 9 tablespoons flour 1 quart milk Seat the eggs separately and then together; stir in the sifted flour and the milk; strain and pour into a buttered pudding dish. Bake half an hour and serve immediately with lemon or vanilla sauce. BROWN BETTY 3 medituu-sized apples i^ cup sugar 1 cup stale bread crtunbs V2 teaspoon cinnamon i/i cup butter Juice and rind of Vi lemon Vi cup boiling water Pare, quarter, core and slice the apples. Melt the butter and pour it with the lemon juice over the crumbs. Mix the cinnamon, grated lemon rind and sugar together. Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixtui'e, and making the last layer of crumbs. Pour the water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then un- cover and brown the crumbs. Serve -with cream or with soft custard or lemon sauce. QUEEN OF PUDDINGS 1 quart milk 4 eggs 1 pint bread crumbs Juice and rind of 1 lemon 1 cup sugar 1 teaspoon butter Marmalade or preserves Soak the bread crumbs in the milk for half an hour; add the sugar, the beaten yolks, the lemon and the butter melted. 219 PUDDINGS AND DESSERTS Family of fou? Bake in a buttered pudding dish about three-quarters of an hour or until the pudding shrinks away from the sides of the dish; spread with marmalade or preserves; cover with a meringue made from the whites of eggs and four extra tablespoons of granulated sugar; brown quickly in the oven and set aside to cool. Serve with cream. RAISIN PUFF V2 cup butter 1 cup sweet milk 1 cup sugar 2 cups flour 2 eggs 2 teaspoons baking powder 1 cup seeded raisins Cream the butter and sugar; add the well-beaten eggs. Sift together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce. ENGLISH PLUM PUDDING 1/2 pound raisins Vi orange peel, minced 1/2 pound chopped suet V2 cup floixr 3 cups bread cnimbs 1/2 pound currants V2 cup brov/n sugar Vi nutmeg, grated Grated rind of Vi lemon 2 eggs 1/2 cup milk

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