Plum Pudding

Ingredients

• Three-quarters pound beef suet minced very fine
• 2lbs. breadcrumbs
• ilb. raisins, stoned
• i lb. sultanas
• ilb. currants
• |lb. mixed peel
• ilb. brown sugar
• the grated rind of 2 lemons
• 6 eggs
• i teaspoonful of mixed spice
• I small stick of cinnamon
• I cup of flour
• a pint of milk
• a pinch of salt
• a wineglassful of essence of cherries
• ioz. sweet almonds, blanched and pounded

Method

1. 1

   Mix all the ingredients thoroughly, then add the eggs well beaten, a pint of milk, a pinch of salt, a wineglassful of essence of cherries, 10z. sweet almonds, blanched and pounded; keep mixing well for 20 minutes.

2. 2

   Put into well buttered basins, tie down tightly and boil for six hours.

3. 3

   Will keep any length of time if required.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 53. The excerpt below is the record exactly as published.

Plum Pudding1. Three-quarters pound beef suet minced very fine, add to this 2lbs. breadcrumbs, ilb. raisins, stoned, i lb. sultanas, ilb. currants, |lb. mixed peel, ilb. brown sugar. Remove all stems from the sultanas, well wash the currants, pass all through the mincing machine, then add the grated rind of 2 lemons, 6 eggs, i teaspoonful of mixed spice, I small stick of cinnamon, I cup of flour. Mix all the ingredients thoroughly, then add the eggs well beaten, a pint of milk, a pinch of salt, a wineglassful of essence of cherries, ioz. sweet almonds, blanched and pounded

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