Plum Pudding

Ingredients

• half a pound of beef suet
• half a pound of currants
• half a pound of sultana raisins
• a quarter of a pound of bread-crumbs
• a quarter of a pound of mixed peel
• a quarter of a pound of flour
• half a teaspoonful of salt
• the rind of a lemon
• half a nutmeg
• two ounces of almonds
• four eggs
• one gill of milk
• a wineglassful of brandy

Method

1. 1

   Chop suet, wash currants, and prepare other ingredients.

2. 2

   Mix all together, tie in a floured cloth, and boil for five hours.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 37. The excerpt below is the record exactly as published.

half a pound of beef suet, put it on the chopping board, cut away all the skin, and chop up the suet as finely as possible with a sharp knife. Take half a pound of currants, wash them clean in water, and rub them dry in a cloth. Take out the stones if there are any in the currants. Pick over half a pound of sultana raisins, and if large, stone them. Place a wire sieve over a piece of paper. Take some crumbs of bread and rub it through the sieve. There should be a quarter of a pound of bread-crumbs. Take a quarter of a pound of mixed peel : citron, lemon, and orange, and cut it up into small pieces. Put a quarter of a pound of flour into a basin, and add to it the chopped suet, and half a teaspoonful of salt. Rub the suet well into the flour. Be careful not to leave any lumps. Add now the bread-crumbs, the currants and raisins, half a pound of moist sugar, and the pieces of candied peel, and mix all well together. Take a lemon, wipe it clean in a cloth, and grate the rind of it into the basin. Grate half a nutmeg into the basin, and add two ounces of almonds (previously blanched and chopped up finely). Break four eggs into a basin and add to them one gill of milk and a wineglassful of brandy. Stir this into the ingredients in the basin, mixing them all together. Take a strong pudding cloth, sprinkle about a teaspoonful of flour over it, and lay it in a basin. Turn the mixture from the basin into the centre of the floured cloth. Tie ^ vtu.o a M a m * m m ft- 0 PLUM PUDDING. — 90 PLUM PUDDING — continued. the pudding tightly in the cloth with a piece of string. When the water in the saucepan is quite boiling, put the pudding in, and let it boil for five hours. For serving take the pudding out of the cloth, and turn it on to a hot dish. FOR BRANDY, OR WINE SAUCE. Put three yolks of eggs into a small stewpan, add a dessertspoonful of castor sugar, one gill of cream or milk, and a wineglassful of brandy

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