Plum Pudding

Ingredients

• Take a sixpenny loaf of stale baker's bread
• pour a quart and a pint of boiling milk over it
• stir in some flour — two or three handfuls
• seven eggs well beaten
• three-quarters of a pound of beef suet chopped very fine
• two pounds of stoned raisins
• one pound of currants
• a small quantity of cinnamon and cloves
• quarter of a pound of citron
• two nutmegs

Method

1. 1

   Cut bread, pour boiling milk over it, let stand, mash fine, stir in flour, add eggs, suet, raisins, currants, spices, and nutmegs.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 310. The excerpt below is the record exactly as published.

Plum Pudding. — One pound of flour, one pound of raisins, COOKERY RECIPES. 483 one pound of currants, one pound of suet, one pound of powdered crackers, eight eggs, a small quantity of salt ; spice to the taste with cloves, nutmeg, cinnamon and citron, four ounces of candied lemon and orange peel, one wine-glass of brandy, one wine-glass of rum, one pound of sugar, one pint of milk and water. Boil it six or eight hours, and tie the bag loosely so as to allow the rum to swell. Plum Pudding. — Take a sixpenny loaf of stale baker's bread, cut in small pieces (except the under crust) ; lay it in a pan, and pour a quart and a pint of boiling milk over it; let it stand an hour or two, then mash it quite fine, and, when it is cold, stir in some flour — two or three handfuls — add seven eggs well beaten, three-quarters of a pound of beef suet chopped very fine, two pounds of stoned raisins, one pound of currants, a small quantity of cinnamon and cloves, quarter of a pound of citron, two nutmegs

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