Plum Pudding, Baked without Suet

Ingredients

• half a pound of the crumb of a stale loaf
• half a pint of boiling milk
• four ounces of butter
• a quarter of a pound of picked currants
• a quarter of a pound 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
• a pinch of salt
• two well-beaten eggs
• a table-spoonful of brandy

Method

1. 1

   Pour boiling milk over the bread crumb and beat in butter while warm.

2. 2

   Once cold, add remaining ingredients and mix smoothly.

3. 3

   Pour into a buttered mould and bake or steam for 1.25 hours.

4. 4

   Sift powdered sugar over before serving.

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.

lum 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

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