Plum Pudding

Ingredients

• Three-quarters of a pound of raisins
• half a pound currants
• six ounces grated breadcrumbs
• two ounces of flour
• two ounces mixed candied peels
• a quarter of a nutmeg grated
• twelve sweet almonds blanched
• four large eggs
• half a pint cold milk
• half a pound light-coloured moist sugar
• half a pound butter

Method

1. 1

   Mix the butter with the flour by rubbing it against the side of a basin with the back of a wooden spoon; add the breadcrumbs, flour, fruit, peel, almonds, nutmeg, sugar, eggs, stirring each one in separately, and lastly the milk.

2. 2

   When evenly mixed, pour into one large or two small buttered basins; cover with buttered paper, and steam.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 31. The excerpt below is the record exactly as published.

Three-quarters of a pound of raisins stoned and chopped fine, half a pound currants washed and dried, six ounces grated bread- * He fed a rout of yeomen with his cheer. Nor was his bread and beef kept in with care* Robert Greene. 137 SWEETS. ^ Amid those orchards of the sun Give me to drain the cococCs milky bowl* Thomson. crumbs, two ounces of flour, two ounces mixed candied peels, a quarter of a nut- meg grated, twelve sweet almonds blanched and cut into shreds, four large or six small eggs, half a pint cold milk, half a pound light-coloured moist sugar, half a pound butter. Mix the butter with the flour by rubbing it against the side of a basin with the back of a wooden spoon ; add the breadcrumbs, flour, fruit, peel, almonds, nutmeg, sugar, eggs, stirring each one in separately, and lastly the milk. When evenly mixed, pour into one large or two small buttered basins ; cover with buttered paper, and steam, the large pudding seven hours, the smaller ones */ tellyoUf a woman ^ull bake you a pie every week of her life, and never come to see that the hotter tK oven the shorter the time,* — G. Eliot. 138 SWEETS. * Then to their supper were they set orderly e^ With hot bag-puddingSy and good apple-pye,^ * Percy Reliques.* four hours. Turn out, and serve with raisin- nectar sauce (p. 19). £a?te& Cocoanut pudMng. Six ounces cocoanut grated, four ounces powdered sugar, two ounces butter, rind and juice of one lemon, half pint milk, four eggs. Put the butter, cocoanut, and sugar in a saucepan on the fire; when dissolved, add the milk and the grated rind of the lemon ; boil for a minute. Remove the pan from the fire, and add the eggs well beaten and the lemon-juice. Have ready a shallow pie- dish, lined round sides and edges with puff- paste ; pour in the mixture, and bake immedi- ^And the kitchen-maids standi and don^t know what to do, For the rich plum-pudding

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