Plum Pudding

Ingredients

• 1/2 lb. beef suet
• 1 lb. sultanas
• 1/2 lb. bread-crumbs
• 1 lb. moist sugar
• 2 oz. almonds
• 1/2 oz. grated nutmeg
• 1 teaspoonful salt
• Wine-glass of brandy
• 1/2 lb. valencias
• 1 lb. currants
• 1 lb. mixed candied peel
• 1/2 oz. ground cinnamon
• 1/2 oz. ginger
• Grated rind of 1 lemon
• 4 large eggs
• Wine-glass of sherry

Method

1. 1

   Clean currants and sultanas, stone and chop raisins, blanch and chop almonds, cut up peel finely, shred and chop suet, mix these with bread-crumbs and other dry ingredients in a bowl.

2. 2

   Beat up eggs, add with the sherry and brandy to the dry ingredients, then mix the whole very thoroughly.

3. 3

   Put into well-greased pudding-moulds; cover with greased paper.

4. 4

   Steam in boiling water for 5 or 6 hours.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 26. The excerpt below is the record exactly as published.

Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites sepa- rated. Method, — Decorate a well-buttered plain or fancy mould with I oz. of the cherries cut in small pieces. Cream the butter and sugar, add yolks of eggs, beat w^ell, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up ; lastly, stir in the whites of eggs, stiffly whipped. Pour mixture into the mould; cover with a double fold of well-buttered paper. Steam for 2 hours. Turn out carefully. Serve with wine sauce. \ tea-spoonful salt. Method, — Mix flour, crumbs, sugar, salt, and baking-powder in a bowl ; chop figs and suet, add to flour and crumbs. Beat up egg, add with a little milk, and mix to a soft dough with a wooden spoon. Put into a w^ell-greased pudding-mould, cover with a greased paper. Steam for 2 hours. Serve with sweet sauce. Fig Pudding 3 oz. bread-crumbs. 6 oz. figs. I egg (large). A litde milk. 3 oz. flour. 3 oz. sugar. 3 oz. finely chopped suet. I tea-spoonful baking-powder. Lemon Pudding 3 oz. flour. 3 oz. sugar. A little milk. \ tea-spoonful salt. I large egg or 2 small ones. 3 oz. finely chopped beef suet. Grated rind of i large lemon. I tea-spoonful baking-powder. 3 oz. bread-crumbs. Method, — Mix flour, bread-crumbs, sugar, suet, salt, and baking-powder in a bowl ; add grated rind and strained juice 58 HOUSEHOLD COOKERY of lemon. Beat eggs, add with a little milk, and mix to a soft dough. Pour into a well-greased pudding-mould or basin. Cover with greased paper and steam 2 hours. Serve with sweet sauce. Superior Treacle Pudding 3 oz. flour. 3 oz. sugar, oz. currants. 2 small eggs. A little milk. Grated rind of i lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. \ tea-spoonful ground ginger. J tea-spoonful salt. I tea-spoonful baking-powder. I table-spoonful treacle. I table-spoonful syrup. Method. — Mix all dry ingredients well together, add lemon- juice, treacle, eggs, and milk, mix to a soft dough. Pour into a well-greased mould. Cover with greased paper and steam 2 hours. Vennoise Pudding 5 oz. stale bread. 3 oz. castor sugar. 5 oz. sultanas. 2 oz. mixed candied peel. I oz. lump sugar. Grated rind of i lemon. 3 eggs. I pint milk. I glass sherry. i table-spoonful water. Method, — Cut bread into small dice, and soak with sherry and \ pint of milk, keeping the basin covered. Chop the peel finely, and add with cleaned sultanas, sugar, and lemon-rind to bread, etc. Put the lump sugar and water in a pan, place over the fire till it becomes a dark brown. Cool a little, add milk slowly, until the caramel dissolves, then add eggs, well beaten. Pour this brown custard over the pudding mixture, and mix thoroughly. Pour into a well-buttered mould, cover with a greased paper, and steam 2 hours. Serve with vanilla or German egg sauce. PUDDINGS 59 Gloucester Pudding 4 oz. bread-crumbs. 4 oz. suet (finely chopped). 4 oz. flour. 4 oz. sultanas. 4 oz. sugar. 2 oz. candied peel. I glass sherry. 2 eggs. I tea-spoonful ground cinnamon. Method, — Mix the dry ingredients together; add sherry and beaten eggs, and mix well. Pour into a greased pudding mould, and steam 2 hours. Serve with sweet sauce. Fruit Pudding Fruit. Suet pastry (p. 49). Sugar. Method, — Roll pastry out, leaving a little for the top. Line a greased basin with it, put in sugar, fruit, and a little cold water. Roll out remainder of pastry, place on top, press the edges together. Cover with a greased paper. Steam 2 hours. Turn out and serve. Plum Pudding \ lb. beef suet. I lb. sultanas. % lb. bread-crumbs. 1 lb. moist sugar. 2 oz. almonds. \ oz. grated nutmeg. I tea-spoonful salt. Wine-glass of brandy. \ lb. valencias. i lb. currants. I lb. mixed candied peel. \ oz. ground cinnamon. \ oz. ginger. Grated rind of i lemon. 4 large eggs. Wine-glass of sherry. Method, — Clean currants and sultanas, stone and chop raisins, blanch and chop almonds, cut up peel finely, shred and chop suet, mix these with bread-crumbs and other dry ingredients in a bowl. Beat up eggs, add with the sherry and brandy to the dry ingredients, then mix the whole very thoroughly. Put into well-greased pudding-moulds ; cover with greased paper. Steam in boiling water for 5 or 6 hours. 6o HOUSEHOLD COOKERY Plum Pudding (without Eggs) h lb. bread-crumbs. % lb. valencias. I lb. currants. \ lb. almonds. I lb. moist sugar. I tea-spoonful salt. I tea-spoonful ground ginger. Grated rind and juice of i lemon. \ lb. beef suet. lb. sultanas. lb. mixed candied peel

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