Plum Pudding, Baked

Ingredients

• half a pound of beef suet
• a salt-spoonful of salt
• a pound of flour
• a heaped tea-spoonful of baking-powder
• half a pound of picked and dried currants
• half a pound of stoned raisins
• one ounce of candied peel cut into thin strips
• two table-spoonfuls of sugar
• a little grated nutmeg

Method

1. 1

   Mix dry ingredients thoroughly.

2. 2

   Moisten with an egg beaten with enough milk to make a thick batter.

3. 3

   Pour into a buttered dish and bake in a well-heated oven for 1.5 to 2 hours.

4. 4

   Turn out before serving and strew with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1250. The excerpt below is the record exactly as published.

Plum Pudding, Baked.— Shred finely half a pound of beef suet. Mi.x with it a salt- spoonful of salt, a, pound of flour, a heaped tea-spoonful of baking-powder, half a pound of picked and dried currants, half a pound of stoned raisins, one ounce of candied peel cut into thin strips, two table-spoonfuls of sugar, and a little grated nutmeg. Mix the dry ingredients thoroughly. Moisten them with an egg beaten up with as much milk as will make a thick batter. Pour this into a buttered dish, and bake in a weU-heated oven. Turn the pudding out before serving, and strew powdered sugar thickly over it before sending it to table. For a plain pudding, the egg and half the fruit may be omitted. Time to bake, from an hour and a haK to two hours. Pro- bable cost, Is. 4d. Sufficient for five or six persons. Plum Pudding, Baked, without Suet. — Grate finely half a pound of the crumb of a stale loaf. Pour over it half a pint of boiling milk, and beat into it whilst warm four ounces of butter. Let it stand until cold, then add a quarter of a pound of picked currants, a quarter of a poimd of chopped raisins, three ounces of moist sugar, an ounce and a half of candied peel cut into shreds, half a salt-spoonful of grated nutmeg, and a pinch of salt. Beat all these ingredients smoothly together; add two well-beaten eggs and a table-spoonful of brandy if Hked. Pour the mixture into a buttered moiild, and bake in a well-heated oven. Turn the pudding out before serving, and sift powdered sugar thickly over it. This pudding can be steamed instead of baked. "When this is done, the basin which contains it should be put into a saucepan upon a plate which has been turned upside do-svn. Boiling water, three inches deep, should be poured round it, and this should be kept boiling until the pudding is done enough. It is very good cold. Time to bake or steam, an hour and a quarter. Probable cost, Is. 2d. Suf- ficient for five or six persons. Plum Pudding, Christmas {see Christ- mas Plum Pudding). Plum Pudding, Cottage {see Cottage Plum Pudding). Plum Pudding, Economical.— Shred a quarter of a pound of beef suet very finely ; noix with it three-quarters of a pound of flour

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