Plum Pudding

Ingredients

• Half a pound of Beef Suet
• Half a pound of Kaisins
• Half a pound of Currants
• Half a pound of Sultanas
• Quarter of a pound of mixed Peel
• Quarter of a pound of Bread-crumbs
• Quarter of a pound of Flour
• One Lemon
• Half a pound of moist Sugar
• Four Eggs
• One gill of Milk
• One wineglassful of Brandy
• Two ounces of Almonds
• Half a Nutmeg
• A little Salt

Method

1. 1

   Chop up the suet, wash and dry the currants, stone the raisins, clean the sultanas, cut up the peel, blanch and chop the almonds.

2. 2

   Put the flour into a basin and rub the suet into the flour with your hands, sprinkle in a little salt, add the crumbs, currants, raisins, sultanas, sugar, and peel, and mix all well together.

3. 3

   Grate in half a nutmeg, the rind of the lemon, and add the almonds.

4. 4

   Put the eggs into another basin, stir to them the milk and brandy, and mix them with the fruit, taking care to mix all these ingredients very thoroughly together.

5. 5

   Turn the pudding into a mould or floured pudding-cloth, put it into boiling water, and let it boil for five or six hours.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 67. The excerpt below is the record exactly as published.

Plum Pudding. Ingredients. Half a pound of Beef Suet. Half a pound of Kaisins. Half a pound of Currants. Half a pound of Sultanas. Quarter of a pound of mixed Peel. Quarter of a pound of Bread-crumbs. Quarter of a pound of Flour. One Lemon. Half a pound of moist Sugar. Four Eggs. One gill of Milk. One wineglassful of Brandy. Two ounces of Almonds. Half a Nutmeg. A little Salt

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