Plum Pudding

Ingredients

• 1 cup chopped suet
• 1 cup shredded citron
• 1 cup seeded raisins
• 1 cup cleaned currants
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup milk
• 1/2 cup brandy or whiskey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 level teaspoon baking powder
• The grated rind of 1 lemon
• A little grated orange rind
• a little orange juice

Method

1. 1

   Mix thoroughly with the hands and pack in buttered mold.

2. 2

   Put oiled paper over top and fit cover on tight and steam for seven hours keeping water boiling.

3. 3

   Can be made early and heated in same mold.

4. 4

   When used, put a piece of holly on top.

5. 5

   Pour over the pudding a quarter cup of rum and set on fire as it is brought to the table.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.

PLUM PUDDING Put into a bowl the following: 1 cup chopped suet 1 cup shredded citron and 1 cup seeded raisins orange peel 1 cup cleaned currants 3 cups grated soft 1 cup granulated sugar bread crumbs Add 4 eggs, mixing in one at a time thoroughly. Then add — Vz cup milk The grated rind of 1 lemon % cup brandy or whiskey A little grated orange rind 1 teaspoon ground and a little orange cinnamon juice 1 teaspoon ground nutmeg

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