Plum Pudding

Ingredients

• Twelve ounces of flour
• twelve ounces of breadcrumbs
• twelve ounces of finely-chopped suet
• twelve ounces of moist sugar
• twelve ounces of raisins
• twelve ounces of currants
• two heaped teaspoonfuls of baking-powder
• two saltspoonfuls of salt
• one saltspoonful of ground mace
• one saltspoonful of grated nutmeg
• about one pint of milk

Method

1. 1

   Mix all dry ingredients well, add sufficient milk to make a stiff batter, and turn into a greased bowl.

2. 2

   Boil for six hours or steam for at least seven hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 190. The excerpt below is the record exactly as published.

Plum Pudding. One pound of flour, three-quarters of a pound of stoned raisins, three-quarters of a pound of fat of salt pork (well washed and cut into small dices or chopped), two tablespoon- fuls of sugar or treacle, add one-half pint of water, mix all together, put into a cloth tied tightly. Boil for four hours and serve. If time will not admit, boil only for two hours. How to spoil the above. Add anything to it. Plum Pudding. INGREDIENTS. — Twelve ounces of flour, twelve ounces of breadcrumbs, twelve ounces of finely-chopped suet, twelve ounces of moist sugar, twelve ounces of raisins, halved and stoned, twelve ounces of currants, washed and dried, two heaped teaspoonfuls of baking-powder, two saltspoonfuls of salt, one saltspoonful of ground mace, one saltspoonful of grated nutmeg, about one pint of milk

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