Plain Plum Pudding

Ingredients

• One pound bread crumbs
• one quarter pound flour
• one quarter pound sugar
• one half pound suet
• one quarter pound raisins
• one quarter pound currants
• one tea-spoonful ground ginger
• one tea-spoonful ground cinnamon
• one half of a nutmeg
• one tea-spoonful baking-powder
• one half pint milk

Method

1. 1

   Chop the suet finely, mix with bread crumbs and flour.

2. 2

   Add sugar, ginger, cinnamon, and baking powder.

3. 3

   Wash and dry currants, add them along with seeded raisins, and grate nutmeg over.

4. 4

   Moisten with milk and stir thoroughly.

5. 5

   Place in a pudding-cloth, tie loosely, and boil for four hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 171. The excerpt below is the record exactly as published.

Plain Plum Pudding.— One pound bread crumbs, one quarter pound flour, one quarter pound sugar, one half pound suet, one quarter pound raisins, one quarter pound currants, one tea-spoonful ground ginger, one tea-spoonful ground cinnamon, one half of a nutmeg, one tea-spoonful baking-powder, one half pint milk

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