Plum Pudding

Ingredients

• a quart of boiling milk
• a pint of boiling milk
• two or three handfuls of flour
• seven eggs well beaten
• three-quarters of a pound of beef suet
• two pounds of stoned raisins
• one pound of currants
• a small quantity of cinnamon
• a small quantity of cloves
• quarter of a pound of citron
• two nutmegs

Method

1. 1

   Lay it in a pan, pour boiling milk over it, let it stand for an hour or two, then mash it fine.

2. 2

   When cold, stir in flour, add beaten eggs, chopped suet, raisins, currants, spices, and nutmeg.

3. 3

   Boil for three hours, ensuring water is boiling when put in.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 310. The excerpt below is the record exactly as published.

a pint of boiling milk over it; let it stand an hour or two, then mash it quite fine, and, when it is cold, stir in some flour — two or three handfuls — add seven eggs well beaten, three-quarters of a pound of beef suet chopped very fine, two pounds of stoned raisins, one pound of currants, a small quantity of cinnamon and cloves, quarter of a pound of citron, two nutmegs. Boil it three hours, and have the water boiling when it is put in; also have a tea-kettle of hot water to fill up the pot. Carrot Plum Pudding

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