Plum Pudding

Ingredients

• 1 cup suet, chopped fine
• 1 cup cooking molasses
• 1 cup seedless raisins
• 1 cup chopped dates
• 1 cup chopped apples
• 1 cup currants
• 1 cup chopped walnut meats
• 1/2 cup sugar
• 2 cups milk
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 1 egg
• flour enough to make a stiff batter

Method

1. 1

   Mix all the ingredients and pour into a covered mold 1/2 full.

2. 2

   Place mold on trivet in kettle containing boiling water.

3. 3

   The water should come halfway up around the mold.

4. 4

   Keep water at boiling point for 3 hours.

5. 5

   Serve with brandied hard sauce.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 41. The excerpt below is the record exactly as published.

/2 cups sugar 1% cups freshly grated cocoanut sherry wine Peel and divide oranges into sections, ar- range pieces on bottom of glass dish and sprinkle generously with sugar and cocoanut, repeat until ingredients are used. Pour over about a wineglass sherry wine. Chill in ice box. THE SOUTHERN COOK BOOK 39 Plum Pudding (Christmas "Ain't" Christmas Without Plum Puddin') 1 cup suet, chopped fine 1 cup cooking molasses 1 cup seedless raisins 1 cup chopped dates 1 cup chopped apples 1 cup currants 1 cup chopped walnut meats V-2 cup sugar 2 cups milk 1 teaspoon soda 1 teaspoon baking powder % teaspoon cinnamon % teaspoon cloves % teaspoon salt 1 egg flour enough to make a stiff batter Mix all the ingredients and pour into a covered mold % full. Place mold on trivet in kettle containing boiling water. The water should come half way up around the mold. Keep water at boiling point for 3 hours. Serve with brandied hard sauce. Orange Marmalade Bread Pudding 2 cups stale bread crumbs 2 cups scalded milk % cup sugar 2 tablespoons melted butter 3 eggs, slightly beaten 2 teaspoons vanilla 1 glass orange marmalade 1 teaspoon nutmeg Soak the bread crumbs in the milk; when cool add the sugar, butter, eggs, flavoring and marmalade. Place in a buttered baking dish and bake in a slow oven (250° F.) 1 hour. Queen of Trifles Pudding % pound lady fingers 8 macaroons •/4 pound blanched almonds % pound crystallized fruit 3 cups boiled custard 1 cup whipped cream V'z cup sherry Break the lady fingers and macaroons into small coarse pieces and cover with the sherry, add the chopped nuts and the fruit cut in small pieces. Mix together and pour the boiled custard over all. When ready to serve top with the sweetened whipped cream. Boiled Custard ll/2 cups milk 1 tablespoon sugar 1 teaspoon vanilla 2 eggs Beat eggs slightly and add the sugar and mix. Slowly add the scalded milk and pour all into the top of a double boiler and cook until the mixture coats the spoon (about 10 minutes). Remove from fire and add flavor- ing. Apple Dumpling 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening 1 cup milk 6 apples, pared and cored sugar and cinnamon Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each large enough to cover one apple. Place apple on each piece of dough ... fill with cinnamon and sugar . . . wet edges of dough and fold over apple. Place on greased baking pan, and bake in moderate oven (350° F.) until apples are ten- der (about Vz hour). Monficello Pandowdy 6 apples ll/2 cups molasses 1 teaspoon nutmeg 2 teaspoons cinnamon Vz teaspoon ground cloves pie crust Pare and core the apples and cut in small pieces. Cover with cold water and let stand for 10 minutes. Remove apples from water and drain. Into a buttered baking dish place the apples and cover with the molasses and spices. Cover the top with a pie crust and bake in moderate oven (350° F.) until done, about 1 hour. When cold, break the crust into the apple mixture and place on the fire to simmer for a few minutes. When well cooled serve with cream. Southern Batter Pudding 3 eggs 2 tablespoons sugar % cup flour % cup milk 1 teaspoon melted butter % teaspoon vanilla ^4 teaspoon salt Add sugar to well-beaten egg yolks and beat again. Mix butter, salt and vanilla into above and add flour and milk alternately. Lastly fold in the stiffly-beaten egg whites. Pour into a well-buttered mold. Place mold in pan of water and steam about one hour or until firm; serve pudding hot with chocolate or favorite pudding sauce. There was a little Alabamy coon An he ain't been born very long; Oh dey took him down to the cot- ton fields An' he rolled an he tumbled in de sun! 40 THE SOUTHERN COOK BOOK Plantation Plum Pudding 1 cup suet, chopped fine 4 eggs 1 cup toasted bread crumbs 1 cup chopped citron 1 cup chopped pecans 1 cup chopped blanched almonds 2 cups finely chopped apples 2 cups seeded raisins V'2 cup currants V:2 cup sugar 1 teaspoon cinnamon V-2 teaspoon allspice 1 lemon, juice and grated rind V'2 cup brandy V-2 teaspoon grated nutmeg 1 teaspoon cloves

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