Plum Pudding

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 2 ozs. currants
• 1 oz. glacé cherries
• 2 ozs. sultanas
• 1 oz. almonds
• 2 ozs. raisins, stoned
• 4 gill sherry
• 1 oz. preserved ginger
• 4 teaspoonful ground cinnamon
• 2 ozs. chopped dates
• 2 ozs. sugar
• 4 pint water
• Carmine

Method

1. 1

   Blanch and chop the almonds, halve the cherries, chop the dates, ginger, and raisins, and clean the currants and sultanas.

2. 2

   Put all these ingredients into a pan with the water, sugar, grated rind and juice of the lemon, and cinnamon, and cook gently for ten minutes.

3. 3

   Strain, measure the liquid, and add enough water to make the quantity up to 4 pint.

4. 4

   Dissolve the Gelatine in this liquid, and pour it over the fruit.

5. 5

   Add the sherry, and a little carmine to improve the colour.

6. 6

   Put aside till the mixture is cool, then pour it into a wet mould.

7. 7

   Turn out when set, and serve with cream or custard.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 27. The excerpt below is the record exactly as published.

PLUM PUDDING. Six to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE 2 ozs. currants I oz. glacé cherries 2 ozs. sultanas I oz. almonds 2 ozs. raisins, stoned 4 gill sherry I oz. preserved ginger 4 teaspoonful ground cinnamon 2 ozs. chopped dates Rind and juice of 1 lemon 2 ozs. sugar 4 pint water Carmine

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