Plum Pudding

Ingredients

• One-half cupful butter
• three-quarters cupful sugar
• one-quarter pound suet
• two and one-half cupfuls flour
• one-half pound seeded raisins
• one-half pound currants
• one ounce citron
• three eggs yolks and whites (beaten separately)
• one-half cupful milk
• one-quarter cupful almonds (blanched and chopped fine)
• one-quarter cupful brandy (or boiled cider if preferred)
• one-half teaspoonful cloves
• one-quarter teaspoonful nutmeg
• one teaspoonful cinnamon

Method

1. 1

   Cream the butter and sugar, beat in yolks, add milk, and stir in flour alternately with stiff whites.

2. 2

   Add brandy and spices, then fold in fruit and nuts dredged with flour.

3. 3

   Pack in a greased mold and steam for four hours.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 35. The excerpt below is the record exactly as published.

Plum Pudding Fruit Nuts Raisins Coffee The first dish to make, strange to say, is the last one on the list, and the plum pudding is bet- ter if made several weeks before it is needed, and then simply steamed up again for a couple of hours just before serving. A fine old recipe that had been in a friend's family for years, was once given me, but as it rilled six molds I reduced it to the following proportions, which is ample for a mold large enough for eight people: PLUM PUDDING One-half cupful butter, three-quarters cupful sugar, one-quarter pound suet, two and one-half 118 CHRISTMAS DINNER PARTY cupfuls flour, one-half pound seeded raisins, one- half pound currants, one ounce citron, three eggs yolks and whites (beaten separately), one-half cupful milk, one-quarter cupful almonds (blanched and chopped fine), one-quarter cupful brandy (or boiled cider if preferred), one-half teaspoonful cloves, one-quarter teaspoonful nutmeg, one tea- spoonful cinnamo

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