Passover Plum Pudding

Ingredients

• | lb. raisins, stoned
• ^ lb. currants, washed
• 2 oz. castor sugar
• A little spice
• ^ a soaked motza
• 3 eggs
• 1 oz. chopped almonds
• 2 oz. finely sieved meal
• ^ lb. suet
• Chopped rind of a lemon
• 1 tablespoonful rum if liked

Method

1. 1

   Chop the suet, stone and chop the raisins, add the other ingredients, and mix well with the whisked eggs.

2. 2

   Steam it in a greased basin for 2 hours.

3. 3

   It can be served with rum sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 96. The excerpt below is the record exactly as published.

PASSOVER PLUM PUDDING. | lb. raisins, stoned. ^ lb. currants, washed. 2 oz. castor sugar. A little spice. ^ a soaked motza. 3 eggs. 1 oz. chopped almonds. 2 oz. finely sieved meal. ^ lb. suet. Chopped rind of a lemon. 1 tablespoonful rum if liked

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