Plum Pudding

Ingredients

• One cup raisins
• one cup currants
• one-half pound chopped citron
• one-fourth pound grated almonds
• one wine glass of brandy
• one cup chopped suet
• one pound bread crumbs
• one cup brown sugar
• two apples finely chopped
• pinch of salt
• four eggs well beaten
• one tablespoon mixed spices

Method

1. 1

   Let the fruit and nuts stand overnight in brandy.

2. 2

   Mix all ingredients well, butter a mold, put mixture into it, and boil in a kettle of boiling water for five hours.

3. 3

   Serve with brandy sauce.

As published

This recipe was extracted from Council cook book (1908), page 35. The excerpt below is the record exactly as published.

Plum Pudding. One cup raisins, one cup currants, one-half pound chopped citron, and one-fourth pound grated al- monds; pour over all one wine glass of brandy. Let all stand overnight. Mix well one cup chopped suet, one pound bread crumbs, one cup brown sugar, two apples finely chopped, pinch of salt, four eggs well beaten, and one tablespoon mixed spices

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