Plum Pudding

Ingredients

• 6 oz. raisins
• 6 oz. bread-crumbs
• 2 oz. flour
• 4 oz. sugar
• 6 oz. currants
• 6 oz. suet
• 5 eggs
• 3 oz. citron
• lemon
• orange
• ½ nutmeg
• 1 grated lemon rind
• 1 wineglass of brandy

Method

1. 1

   Mix the dry ingredients together, taking care the currants are well picked and the raisins chopped up a little as well as stoned, and the suet very finely chopped.

2. 2

   When these things are well mixed stir in the well-beaten eggs and the brandy.

3. 3

   Butter a mould, pour in the mixture, and boil for four or five hours.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 78. The excerpt below is the record exactly as published.

Plum Pudding without Eggs. —2 oz. each of raisins, currants, sugar, bread-crumbs, ground rice, flour, 3 oz. of finely chopped suet, a little candied peel and milk, l a teaspoon of mixed spice, and £ a teaspoon of carbonate of soda. Rub the bread-crumbs through a sieve, and stone the raisins. Stir all the dry ingredients together, and mix with a little milk in which the soda has been dissolved. Boil in a greased mould for three hours. Serve with brandy sauce (page 90). Plain Plum Pudding.— i lb. currants, i lb. suet, 3 oz. bread-crumbs, 2 oz. brown sugar, 2 oz. flour, £ pint milk, i lb. raisins, grated nutmeg, 2 eggs. Mix the dry ingredients, and bind together with the beaten eggs and a little milk. Butter a mould, and put in the pudding and boil for five hours. Serve with brandy sauce (page 90). Christmas Plum Puddings. — 1 lb. bread-crumbs, 1 lb. flour, 2 lbs. suet, 2 lbs. currants, 2 lbs. raisins, 1 lb. sugar, £ lb. candied peel, the rinds of 2 lemons, 1 nutmeg, \ oz. mixed spice, 16 eggs, 4 wineglasses of brandy, salt. Stone the raisins, mince the suet very fine, grate the lemons, and mix all the dry ingredients together. Beat the eggs, strain them, mix with the other ingre- dients, and add the brandy. Stir most thoroughly till everything is blended well together. Sufficient for four puddings. They must be boiled for at least six hours when made. These puddings should be made a few weeks before Christmas, and hung up in a dry place. They must be boiled again four hours before using. They should be served with sauce royale (p. 89) or brandy sauce (p. 90). Plum Pudding. — 6 oz. raisins, 6 oz. bread-crumbs, 2 oz. flour, 4 oz. sugar, 6 oz. currants, 6 oz. suet, 5 eggs, 3 oz. citron, lemon, and orange peel, | nutmeg, i grated lemon rind,

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