Plum Pudding

Ingredients

• one pound of beef suet
• one-half of a pound of seeded raisins
• one pound and a quarter of seeded raisins
• one-quarter of a pound of cleaned currants
• two ounces of shredded citron
• one ounce of candied lemon peel
• one ounce of candied orange peel
• two ounces of blanched almonds
• one teaspoonful of cinnamon
• one teaspoonful of ground cloves
• one grated nutmeg
• three-quarters of a pound of fine, stale bread crumbs
• one teaspoonful of salt
• one pound of granulated sugar
• the grated rind and strained juice of an orange
• the grated rind and strained juice of a lemon
• a wineglassful of Madeira
• a wineglassful of rum
• a wineglassful of brandy
• one-half of a cupful of cream
• eight well-beaten eggs

Method

1. 1

   Mix suet and raisins, pour brandy over and set aside.

2. 2

   Combine remaining ingredients, knead into a mass, and add more cream if needed.

3. 3

   Grease molds and steam for 8 hours for large or 3-4 hours for small puddings.

4. 4

   Store in a cold place and re-steam before serving.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 25. The excerpt below is the record exactly as published.

PLUM PUDDING CROQUETTES. Heat a pint of milk in a double boiler. When steaming hot, add sufficient soft, stale bread crumbs to absorb the milk — it will take about a cupful. Cover and cook for ten minutes, then add one egg beaten with two tablespoon fuls of sugar, one-quarter of a teaspoonful of salt, a dash of nutmeg, one-eighth of a PLUM PUDDING CROQUETTES. teaspoonful each of cloves and cinnamon. Stir until the egg is slightly cooked, then add one cupful of chopped fruit — citron, raisins and currants, with, if liked, some dates, figs or prunes. Put aside until very cold, then shape into small croquettes. Dip into slightly beaten egg and roll lightly in fine, dry crumbs — stale sponge cake crumbs may be used, if on hand — and fry in smoking hot fat. Either a hard or soft sauce may be served with them. 94 TABLE TALK'S ILLUSTRATED COOK BOOK PLUM PUDDING. That its flavor may be properly developed this plum pudding should be made at least a fortnight ahead of time, and, as it will keep for months, the quantities given will make three medium-sized puddings. Put one pound of beef suet and one-half of a pound of seeded raisins through the food chopper; over the latter pour one-third of a cupful of brandy. Cover and set aside. Mix one pound and a quarter of seeded raisins, one-quarter of a pound of cleaned cur- rants, two ounces of shredded citron, one ounce of candied lemon peel, one IIURMNC. PLUM PUDDING. ounce of candied orange peel, two ounces of blanched almonds cut into strips, one tcaspoonful of cinnamon, one teaspoonful of ground cloves and one grated nutnieg. With the chopped suet mix three-quarters of a pound of fine, stale bread crumbs free from crust, one teaspoonful of salt, one pound of eranulated sugar, the grated rind and strained juice of an orange and a lemon. Work these mixtures together with the hands, kneading into the mass a wineglassful each of Madeira, nmi and brandy, one-half of a cupful of cream and eight well-beaten eggs

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