Plum Pudding
From The encyclopædia of practical cookery, 1890
Serves 8
Serve hot, pour over rum or brandy, and set fire before serving.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 350. The excerpt below is the record exactly as published.
lib. of currants, stone lHb. of raisins, cut small or into slices fib. of candied peel, skin lflb. of beef- suet and chop it as fine as possible, and put all into a large earthenware pan, adding lflb. of breadcrumbs rubbed through a fine wire-sieve, 2Jlb. of flour, and lib. of sugar. Mix all these together thoroughly with a strong wooden spoon, then stir in six eggs well beaten with 1 breakfast-cupful of milk, and continue stirring till thoroughly well mixed. Butter a mould or basin, fill it, tie a cloth firmly over it, plunge it into boiling water, and let it boil fast for twelve hours. (4) Put 12oz. of sifted breadcrumbs into a basin, and work them in with 8oz. of flour ; then rub in 12oz. of finely-shred beef-suet, add 8oz. of picked, washed, and dried currants, 4oz. each of chopped candied orange- and citron-peels, lflb. of raisins cut in halves and stoned, a small quantity of powdered ginger, half a nutmeg grated, and work well in with a spoon nine or ten well-whipped eggs and a wineglassful of brandy. Mix well for a-quarter-of-an-hour or so, until the whole of the dry ingredients are moistened and incorporated. Put the pudding into a mould or basin with a cloth tied over, or put it into a cloth, and boil for six hours in a saucepan of water. Place it on a dish, pour round a little brandy or brandy sauce, and serve. This pudding, if not required for use the same day as made, should be tied up in a cloth, hung in a cool cellar, and before serving boiled again for about two hours; it will remain good for a month or so after being first boiled. (5) Put 3 breakfast-cupfuls of grated soft breadcrumbs into a bowl, and mix in 2 breakfast-cupfuls of finely-shred beef- suet, 3 teacupfuls each of washed and dried currants and stoned raisins, 1 teacupful of candied citron-peel cut up into very thin slices, 1 breakfast-cupful of moist sugar, and 1 salt- spoonful each of grated nutmeg and salt. Beat five eggs in For details respecting Culinary Processes, Utensils, Christmas Fare— continued. a basin, and mix in 2 table-spoonfuls of flour made into a thin batter with milk ; add also £ wineglassful of brandy and stir this into the dry mixture. The ingredients should be added in the order given, and each well worked in before another one is added. Put the pudding into a buttered basin, secure it with a floured cloth tied tightly over, put it in a saucepan of water, and boil (or it may be placed on a trivet in the saucepan and steamed) for four hours. Turn it out on to a dish, pour over wine sauce, and serve. (6) Stone lib. of raisins, put them into a bowl, pour over them 1 wineglassful of brandy, and let them stand while the rest of the ingredients are being prepared ; pick over lib. of currants, wash them thoroughly in plenty of cold water, rub them dry on a towel, and then toss in a sieve with a little flour to separate the stems from them ; free lib. of beef-suet from skin, and chop it fine, with 4 table-spoonfuls of flour ; cut into thin slices 2oz. of citron and loz. each of candied lemon- and orange- peel ; grate the yellow rind and squeeze the juice of one orange and one lemon ; pour boiling water on 4oz. of shelled almonds, let them remain in it until the skins become moist, then rub these off the nuts with a clean dry towel, and cut each nut into three or four slices ; grate one nutmeg, sift it into lib. of sugar, and add 1 teaspoonful of salt, and crumb lib. of dry bread from the inside of a stale loaf. Mix together all these ingredients with the hands, adding to them eight eggs, 1 wineglassful each of brandy and sherry, and just enough cream or rich milk to slightly moisten the pudding. Butter and flour a tin pudding-mould, shaking out all superfluous flour, fill the mould to within lin. of the top, lay a round of buttered white paper over the pudding, cover the mould so tightly that no water can penetrate while it is boiling, and fasten the cover securely ; then set it in sufficient boiling water to reacli two- thirds up the side, and boil steadily for ten hours, replenishing the water as it boils away. The mould must be perfectly water-tight, or the pudding will be spoilt. The mould must not be opened until the pudding is about to be served. Plum pudding
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Cook this with the app: pantry check, scaling, and the assistant.