Plum Pudding

Ingredients

• 2 lbs. bread crumbs
• i^ lb. finely-chopped suet
• 8 ozs. flour
• iX lb. sugar
• 12 eggs
• t pint milk
• X pint rum or brandy
• i lb. sultana raisins
• I lb. malaga raisins
• I lb. currants
• 8 ozs. mixed citron and orange peel
• X oz. cinnamon
• }i oz. mixed allspice and nutmeg
• the grated rind and juice of two lemons
• X teaspoonful of soda

Method

1. 1

   Mix the dry ingredients and add the liquids.

2. 2

   Add a little more milk, if the mixture should be too firm.

3. 3

   Steam in molds, or boil in cloths (steaming is much preferable to boiling).

4. 4

   Divide into four puddings, and steam or boil for three to four hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 69. The excerpt below is the record exactly as published.

PLUM PUDDING. 2 lbs. bread crumbs, i^ lb. finely-chopped suet, 8 ozs. flour, iX lb. sugar, 12 eggs, t pint milk, X pint rum or brandy, i lb. sultana raisins, salt, I lb. malaga raisins, seeded and cut in halves, I lb. currants, 8 ozs. mixed citron and orange peel, X oz. cinnamon, }i oz. mixed allspice and nutmeg, the grated rind and juice of two lemons, X teaspoonful of soda

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