Plain Plum Pudding

Ingredients

• 2 oz. flour
• 2 oz. stale bread crumbs
• 1/2 lb. suet
• 1/2 lb. currants
• 1/2 lb. sultana raisins
• 2 oz. minced apple
• 1 oz. candied orange or lemon peel
• 2 oz. sugar
• 1 egg
• 1/2 oz. dripping
• 1 teaspoonful seasoning
• about 1 gill milk

Method

1. 1

   Mince the suet very finely, removing all pieces of skin and fibre; mix it with the flour and bread crumbs.

2. 2

   Clean the currants; pick the stalks off the currants and raisins; remove the candied sugar from the peel; chop the peel finely.

3. 3

   Pare, divide, core, and mince an apple; mix the dry ingredients well together.

4. 4

   Break the egg into a cup, beat it with a fork; add the milk to it, and pour this gradually among the dry ingredients, stirring well.

5. 5

   If too dry, add a little more milk.

6. 6

   Grease a pudding basin well; place the mixture in it, allowing a little room for the bread and flour to swell.

7. 7

   Dip a pudding cloth in boiling water; wring it out and flour it; tie it lightly over the top of the basin.

8. 8

   Have a large pan ready with enough boiling water in it to cover the pudding; place the pudding in it and boil for three hours.

9. 9

   When ready, let it stand for two minutes before turning it out on a dish.

10. 10

    Serve hot with sweet sauce or melted butter.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 57. The excerpt below is the record exactly as published.

Plain Plum Pudding. — Required : 2 oz. flour ; 2 oz. stale bread crumbs ; % lb. suet ; % lb. currants ; lb. sultana raisins ; 2 oz. minced apple ; 1 oz* candied orange or lemon peel ; 2 oz. sugar ; 1 egg ; % 120 BOILED, ETC. PUDDINGS. oz. dripping ; teaspoonful seasoning ; about i gill milk. Mince the suet very finely, removing all pieces of skin and fibre ; mix it with the flour and bread crumbs. Clean the currants ; pick the stalks off the currants and raisins ; remove the candied sugar from the peel ; chop the peel finely. Pare, divide, core, and mince an apple ; mix the dry ingredients well together. Break the egg into a cup, beat it with a fork ; add the milk to it, and pour this gradually among the dry ingredients, stirring well. If too dry, add a little more milk. Grease a pudding basin well; place the mixture in it, allowing a little room for the bread and flour to swell. Dip a pudding cloth in boiling water; wring it out and flour it ; tie it lightly over the top of the basin. Have a large pan ready with enough boiling water in it to cover the pudding; place the pudding in it and boil for three hours. When ready, let it stand for two minutes before turn- ing it out on a dish. Serve hot with sweet sauce or melted butter. Lemon Pudding. — Required : 2 oz. ground rice ; 2 oz. stale bread crumbs ; 2 oz. finely minced suet ; ^ oz. dripping or butter ; 1 lemon ; oz. candied lemon peel ; about 1 gill milk

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