Plum Pudding

Ingredients

• One pound of flour
• half a pound of bread crumbs
• one pound of raisins
• one pound of currants
• six eggs
• twelve ounces of sugar
• four ounces of butter
• two ounces of candied orange or lemon
• the grated rind of a lemon

Method

1. 1

   Rub the butter into the flour, add bread crumbs, sugar, currants, raisins, grated lemon rind, a little mace or nutmeg, and candied orange or lemon.

2. 2

   Add well-beaten eggs and a little milk if required.

3. 3

   Boil in a buttered basin for five hours.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 81. The excerpt below is the record exactly as published.

Plum Pudding, Half a pound of flour, half a pound of currants or raisins, half a pound of grated carrots, half a pound of grated potatoes, quarter of a pound of butter, and four ounces of sugar. Mix aU together, adding a little salt and any other approved seasoning ; boil it in a buttered basin one hour and a half, and serve with sweet sauce. A large spoonful of treacle is an agreeable addition. No. 299. — Plum Pudding. One pound of flour, half a pound of bread crumbs, one pound of raisins, one pound of currants, six eggs, twelve ounces of sugar, four ounces of butter, two ounces of candied orange or lemon, and the grated rind of a lemon

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