Plum Pudding

Ingredients

• One pound of flour
• eight ounces of currants
• eight ounces of Sultana raisins
• four ounces of butter
• three eggs
• the grated rind of a lemon
• one small tea-spoonful of baking powder

Method

1. 1

   Mix baking powder with flour, rub in butter, add currants, raisins, lemon-peel, nutmeg, and well-beaten eggs.

2. 2

   Put in a buttered basin and boil or steam for four hours.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 81. The excerpt below is the record exactly as published.

Plum Pudding, Half a pound of flour, half a pound of currants or raisins, half a pound of grated carrots, half a pound of grated potatoes, quarter of a pound of butter, and four ounces of sugar. Mix aU together, adding a little salt and any other approved seasoning ; boil it in a buttered basin one hour and a half, and serve with sweet sauce. A large spoonful of treacle is an agreeable addition. No. 299. — Plum Pudding. One pound of flour, half a pound of bread crumbs, one pound of raisins, one pound of currants, six eggs, twelve ounces of sugar, four ounces of butter, two ounces of candied orange or lemon, and the grated rind of a lemon. Rub the butter in the floim ; add the bread crumbs, sugar, currants, and raisins, stoned and cut a little, the grated rind of a lemon, a little mace or nutmeg, the candied orange or lemon, cut in small slices, a small tea-spoonful of salt, the eggs, well beaten, and a little milk if required ; boil it in a buttered basin or mould five houi’s, and serve with sweet sauce. No. 300. — Plum Pudding. Twelve ounces of bread cnimbs, half a pound of currants, half a pound of raisins, twelve ounces of moist sugar, three ounces of butter, two ounces of candied lemon, eight eggs, and one tea-cupful of apple sauce, or half a tea-cupful of milk. Rub the butter into the bread crumbs ; add the fruit, sugar, candied lemon, and spice ; then the eggs, well beaten, and mix the whole together. After standing twelve hours, add the apple sauce, or milk, and boil it in a buttered mould three hours ; let it stand for some time in the water, and serve with cream, or butter sauce. VEGETARIAN COOKERY. 143 No. 301.— Plum Pudding. One pound of flour, eight ounces of currants, eight ounces of Sultana raisins, four ounces of butter, three eggs, the grated rind of a lemon, and one small tea-spoonful of baking powder

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