Plain Plum Pudding

Ingredients

• Chop 1/2 pound suet very fine
• 1 pound of flour
• 1/2 pound of breadcrumbs
• 1 pound of raisins stoned
• a little nutmeg
• grated ginger
• 1 pint of milk
• 2 tablespoonfuls of treacle

Method

1. 1

   Put into a basin or floured cloth, and boil for 4 to 5 hours.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 70. The excerpt below is the record exactly as published.

1 pound of flour a little salt, and water to make a stiff paste. Divide and roll into dumplings the size of an apple ; put them into boiling water, and boil till done. These dumplings may be varied by mixing with each pound of flour | pound of finely-shred suet. A few currants and a little sugar in addition make another variety to be eaten alone. Dig Pudding. — Chop J pound of suet fine, and 1J pounds of figs ; add 2 ounces of flour, h pound of breadcrumbs, 6 ounces of sugar, a little nutmeg, and 2 eggs well beaten with sufficient milk to mix. Boil in a buttered basin for 4 hours. Fruit Puddings. — Butter a basin and line it with paste-crust, rolled out moderately thick ; put in the fruit, lay a piece of crust rolled out round the top, and turn the side crust over it a little way to keep in the juice ; tie over it a cloth well floured. A quart basin re- quires boiling 2 hours. Fruit Tarts. — Cut some puff-paste the size of the dish, and out of the trimmings cut some strips, which place round the edge of the dish, then put in the fruit, with some sugar and a little water ; roll the paste, and lay over the fruit. Brush some white of egg over the tart, and sift some sugar over it. Bake, and serve. German Open Tart. — Well grease a shallow baking-tin, line it with a light pie-crust ; on this place a layer of thinly-sliced apple, fol- lowed by a layer of well- washed and picked currants ; sprinkle with sugar. Repeat the layers until the dish is full. Finish with pipe-paste and a rose or crown in centre. Hasty Pudding. — Stir 3 tablespoonfuls of cornflour into a little cold milk. Put 1 teaspoonful of salt into 1 quart of milk, bring it to boil, and pour it over the cornflour, when well mixed. Return to the saucepan, and boil, stirring frequently, for J hour ; then add 1 table- spoonful of butter. Serve at once, in a deep dish, with sugar or preserves. Jam Tarts. — Butter some patty -pans, and line with pastry rolled out to a i inch thick. Put them into a quick oven; when nearly baked take out, put a little jam in each, then return to the oven and finish. An ornament already baked should be placed upon each, or a little whipped cream. Time to bake, a few minutes. Jam Tart, Open. — Roll out some pastry to J inch thick ; butter a tart-pan, and line with the pastry ; trim the edges, and prick a few holes in the bottom. Bake in a moderate oven until lightly browned, then take out, let it cool a little, spread the jam on it, aud ornament the top with pastry which has been baked separately. Time to bake, about \ hour. Lard in Pastry. — The best quality of lard only should be used. Messrs. Bancroft and Co.’s, of Liverpool, is always of uniform con- sistency, and neither too hard nor too soft. It is of a fine silky texture, very different to the rough harsh quality, wonderfully suggestive of mutton fat, turned out by some makers. When put into the frying- pan it melts into oil without the sputtering so observable in inferior PIES, PUDDINGS, AND TARTS. 87 makes. This may be accounted for by the fact that Messrs. Bancroft use no water in refining their lard. Cooks troubled in their cooking by sputtering lard should insist upon their tradesmen supplying Bancroft’s. The firm are the best known in the trade, both in this country and on the Continent, large quantities of their product being supplied to every important market in Europe. They were the first to refine lard, for which improvement they patented a process, and to them belongs the credit due to having revolutionized the trade. Lemon Bread Pudding-. — Shred J pound' of beef suet, 6 ounces of finely-grated breadcrumbs, 1 tablespoonful of flour, 3 ounces of moist sugar, the finely-minced rind and strained juice of a lemon, ^ pint of milk, 2 eggs well beaten, and mix. Butter a basin, ornament the inside with raisins, candied fruit, or sliced lemon-rind, pour in the pudding, cover with a floured cloth, plunge into boiling water, and boil quickly for about 3 hours. Turn out on a dish, and send to table this sauce round it : Put the thin rind and juice of a lemon in h pint of water, add 2 tablespoonfuls of sugar, and simmer gently 20 minutes ; add 2 drops of cochineal and a tablespoonful of gin, and serve. Lentil Flour Pudding. — Mix 3 ounces lentil flour with a little cold milk, pour upon it slowly 1 pint boiling milk, stirring well, and add 3 ounces sugar, 1 ounce butter, a little powdered cinnamon, grated nut- meg, and a pinch of salt. Let it cool ; add 4 eggs well beaten, pour into a buttered dish, and bake in a moderate oven. Serve with sugar sifted over. Marmalade Pudding. — Put 1 pound breadcrumbs into a basin, and add \ pound of suet, \ pound of Southwell’s marmalade, and J pound sugar ; mix well, add 2 eggs well beaten, and a little milk. Boil for 2 hours. Milk Pudding, An Economic.— Take 1£ pints of milk, and 4 tablespoonfuls of ‘ Panier Brot,’ sugar to taste, boil for 1 minute, keep stirring ; add 2 or 3 eggs, well whisked ; put in a dish and bake for | hour, then serve. Currants, raisins, or other fruits may be added with advantage, also Langdale’s essence of vanilla, lemon, or almond. Oswego Pudding. — One quart of milk, 3 tablespoonfuls of Kings- ford’s Prepared Com, and 4 eggs. Beat the yolks, and mix with a little of the milk and flour ; sweeten and flavour with Langdale’s vanilla. Scald the milk, and add the other ingredients ; boil 3 minutes ; pour into a dish, and put aside to cool. Beat the whites with 4 teaspoonfuls of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole. Plain Plum Pudding.— Chop \ pound suet very fine, and mix with 1 pound flour ; add \ pound of breadcrumbs, 1 pound of raisins stoned, a little nutmeg and grated ginger, and mix all well together with 1 pint of milk and 2 tablespoonfuls of treacle

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