Plum Pudding

Ingredients

• three-quarters of a pound of suet
• one pound of sugar
• one pound of grated stale bread
• one pound of stoned raisins
• one pound of currants
• half a pint of milk
• a gill of brandy
• a nutmeg
• half a teaspoonful of cinnamon
• half a teaspoonful of mace
• the rind and juice of a lemon
• a teaspoonful of salt
• nine eggs

Method

1. 1

   Mix all ingredients except the eggs, which should be beaten and then added.

2. 2

   Butter two two-quart melon moulds, pour in the mixture, and steam for five hours.

3. 3

   Serve with brandy sauce, igniting the liquor before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 330. The excerpt below is the record exactly as published.

Plum Pudding. A pudding for eight or ten persons will require a cup- ful and a half of powdered crackers, two pints and a half of milk, one generous cupful of sugar, half a cupful of molasses, two table-spoonfuls of butter, one cupful of stoned raisins, one- third of a nutmeg, grated, and six eggs. Heat the milk to the boiling-point, and pour it on the crackers. Add the butter, and set away to cool. When the mixture is cold, add the eggs, well beaten, and the other ingredients. Butter a pudding-dish that will hold about two quarts. Pour the mixture into the dish, and place in a moderate oven. When the pudding has been cooking for half an hour, draw it to the front of the oven and stir it well, being careful to distribute the raisins (which will have settled to the bottom) through the pudding. Move the dish back into the oven, and bake for an hour and a half longer. The heat in the oven must be very moderate or the pudding will burn. Serve with a creamy sauce. Plum Pudding. For this pudding there will be required three-quarters of a pound of suet, chopped fine, one pound of sugar, one pound of grated stale bread, one pound of stoned raisins, one pound of currants, half a pint of milk, a gill of brandy, a nutmeg, half a teaspoonful of cinnamon, half a teaspoonful of mace, the rind and juice of a lemon, a teaspoonful of salt, and nine eggs

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