Plum Pudding

Ingredients

• One pound raisins, stoned and chopped
• one pound currants, washed and dried
• one-half pound citron, cut fine
• one-half pound candied orange and lemon peel, cut fine
• three-quarters pound bread crumbs
• one-quarter pound flour
• one pound suet, chopped fine
• one pound brown sugar
• two teaspoonfuls of salt
• rind of one lemon
• juice of two lemons
• one tablespoonful of ground nutmeg
• one of cloves
• three of cinnamon
• eight eggs
• one of brandy
• one of sherry

Method

1. 1

   Mix all the dry ingredients thoroughly.

2. 2

   Add beaten eggs, brandy, and sherry.

3. 3

   Put in deep pan, cover tightly, and steam for eight hours.

4. 4

   The day it is to be used, steam for three hours, and serve with Pudding Sauce.

Nutrition per serving

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 9. The excerpt below is the record exactly as published.

Plum Pudding. — One pound raisins, stoned and chopped; one pound cur- rants, washed and dried; one-half pound citron, cut fine; one-half pound candied < orange and lemon peel, cut fine; three-quarters pound bread crumbs ; one-quarter pound flour ; one pound suet, chopped fine; one pound brown sugar; two teaspoon- fuls of salt; rind of one and juice of two lemons ; one tablespoonful of ground nutmeg; one of cloves and three of cinnamon; eight eggs; 43 of brandy ; one of sherry. Mix all the dry ingredients thoroughly. Add beaten eggs, brandy and sherry. Put in deep pan, cover tightly and steam for eight hours. The day it is to be used steam for three hours, and serve with Pudding Sauce. (See "Sauces" No. 6.) Cakes "Wouldst thoti both eat thy cake and have it?" No. 1. Caramel Cake. — Three cups sifted flour; one even teaspoonful baking powder; whites of six eggs; one cup butter ; two cups sugar; one cup milk; one teaspoonful vanilla. Mix to a cream the butter and sugar, add gradually the milk and flour (in which the baking powder is sifted), and last, stir in lightly the whites of eggs, beaten stiff, and the vanilla. Bake in two layers, in a quick oven. Caramel Filling. — Three cups of light brown or maple sugar. Put in a porcelain dish with butter the size of an egg and one cup of rich cream. Let it cook until it "ropes," when dropped in cold water. Turn out on a large platter and beat until light and cool. Then spread on and between the cakes. No. 2. Raisin Cake. — Two cups of sugar; half the quantity of butter rubbed to a cream; add six beaten eggs, one cupful of milk, four cups of flour mixed with two teaspoonfuls of baking powder. Bake in jelly tins. Filling. — Chop together one cup of stoned raisins and one pound of almonds; three-quarters pound of figs; add one egg mixed with two tablespoonfuls sugar and half a teacupful of wine. Stir all well and spread between layers of cake. 44 No. 3. Spice Cake.— See "Menu No. 1." No. 4. Fruit Cake. — One pound flour; one pound butter; one pound sugar; one pound citron; three pounds raisins; three pounds currants; twelve eggs; two nutmegs (grated); two tablespoonfuls cinnamon; one of cloves; one wineglass of sherry and one of brandy

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