Plum Pudding

Ingredients

• a pound of stoned raisins
• six eggs
• half a tumbler of rum or brandy
• five ounces of chopped suet
• a pound of flour or cornflour
• two ounces of powdered sugar
• two tumblersful of milk
• chopped citron
• a pinch of grated nutmeg
• some bread-crumbs soaked in milk

Method

1. 1

   Stir all ingredients well together, tie up in a pudding-cloth and boil for four hours, turning the pudding occasionally.

2. 2

   When cooked, cut into slices, sprinkle with rum or brandy, and set fire to it.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 24. The excerpt below is the record exactly as published.

Plum pudding. Purée of chicory with fried bread. Trim and wash eight fine heads of chicory, cut off all the green, drain and boil for twenty minutes in boiling salt and water, place in cold water to cool as quick as possible, drain and dry in a cloth. Cut up into small pieces, warm in a sauce- pan with butter, salt, and pepper, stir in a little flour, moisten with stock, reduce and serve, garnished with sippets of fried bread. Plum pudding. Have a pound of stoned raisins, six eggs, half a tumbler of rum or brandy, five ounces of chopped suet, a pound of flour or cornflour, two ounces of powdered sugar or moist sugar, two tumblersful of milk, chopped citron, a pinch of grated nut- meg, stir all well together, add some bread-crumbs soaked in milk

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