Plum Pudding

Ingredients

• Two lbs. beef suet
• 1.5 lbs. bread crumbs
• 1.5 lbs. flour
• 2 lbs. raisins
• 2.5 lbs. currants
• 0.5 lb. mixed peel
• 1.5 lbs. foots sugar
• 14 eggs
• a little nutmeg
• ginger
• allspice (powdered)
• a large pinch of salt
• 0.5 pint milk

Method

1. 1

   Chop the suet finely, mix with bread and flour.

2. 2

   Add washed raisins, dried currants, and mixed peel.

3. 3

   Combine with sugar, eggs, spices, and milk.

4. 4

   Boil in cloths for 6 hours, then hang until the next day and boil for 3 more hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 88. The excerpt below is the record exactly as published.

Plum Pudding- — Two lbs. beef suet, 1% lbs. bread crumbs, 1% lbs. flour, 2 lbs. raisins, 2^^ lbs. currants, % lb. mixed peel, 1% lbs. foots sugar, 14 eggs, a little nutmeg, ginger, allspice (pow- dered), a large pinch of salt, % P^^* milk. Chop the suet as finely as possible, and any stale piece of bread can be used for grating, allowing the above quantity; mix with the suet and flour. Stone the raisins, and have the cur- rants perfectly washed and dried, the peel cut into thin slices and added to the suet, bread and flour, mixing well for some minutes; then add the sugar and continue working with the hands for 5 minutes. Put the eggs into a bowl (break- ing each into a cup first to ascertain that it is fresh and to remove the speck), add to them grated nutmeg, powdered ginger and powdered allspice, according to taste, and a large pinch of salt; then stir in 3^ pint milk; beat all up to- gether, and pour it gradually into another bowl, working the whole mixture with the hand for some time. If the mixture be too stiff, add more milk, and continue to work it with a 184 White Ribbon Cook Book. wooden spoon for at least 3^^ hour. Scald 2 pud- ding cloths, spread each in a bowl and dredge them well with flour. Divide the composition in 2 equal parts, put each in its cloth and tie it up tightly. To boil the pudding, place 2 inverted plates in saucepans filled with water, and when the water boils fast put each puddings into its saucepan. Let them boil 6 hours, keeping the saucepan full by adding more water as it is re- quired, and taking care that it never ceases boiling. Then take the pudding out and hang them up till the next day, when the cloth of each pudding should be tightened and tied afresh, and 3 hours' boiling, as in the first instance, will make them ready for table. Baked Custard — Five eggs, 5 tablespoonfuls sugar, 1 quart milk, 2 teaspoonfuls almond or other flavoring extract. Beat the whites and yolks of the eggs separately, to the yolks add the sugar, then, a little at a time, the milk, next the flavoring, and lastly the whites of the eggs, stir well together and bake in thick cups set in a pan of water in rather quick oven until firm — this usually takes about 30 minutes. A Teetotaler's Christmas Pudding — Pick and stone 2 lbs. good Valentias; pick, wash and dry 1 lb. currants; chop 2 lbs. beef suet; have ready 3^^ lb. brown sugar, 6 oz. candied peel, cut thin, 21^ lbs. flour

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