Plain Plum Pudding

Ingredients

• Four ounces bread crumbs
• Two ounces flour
• Three ounces suet
• Two ounces raisins
• Two ounces sultanas
• Two ounces currants
• One ounce peel
• Pinches of cinnamon
• Pinches of ginger
• Pinches of allspice
• Pinches of nutmeg
• Pinches of cloves
• One teaspoonful of baking-powder
• Two eggs
• Half-gill milk
• Salt
• Two ounces sugar

Method

1. 1

   Clean the fruit and stone the raisins; shred and chop the peel roughly; shred and chop the suet finely.

2. 2

   Mix all dry ingredients in a bowl.

3. 3

   Beat up the eggs, add the milk, and stir into the dry ingredients.

4. 4

   Pour the mixture into a buttered bowl, tie over a floured cloth, put into a pan of boiling water, and cook from six to seven hours.

5. 5

   This pudding may be boiled in a floured cloth; it will then take about three hours to boil.

6. 6

   When sufficiently cooked, turn the pudding out, and serve with melted butter or brandy sauce.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 37. The excerpt below is the record exactly as published.

Plain Plum Pudding. Four ounces bread crumbs. Two ounces flour. Three ounces suet Two ounces raisins. Two ounces sultanas. Two ounces currants. One ounce peel. Pinches of cinnamon, ginger, allspice, nutmeg, cloves. One teaspoonful of baking- powder. Two eggs. Half-gill milk. Salt. Two ounces sugar

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