Plum Pudding

Ingredients

• 4 Eggs
• 1 gill of Milk
• 1 wineglass of Brandy
• ½ teaspoonful of Salt
• 2 ozs. of Almonds
• 1 Lemon
• 1 lb. of Moist Sugar
• ½ lb. of Mixed Candied Peel
• ½ lb. of Bread-crumbs
• ½ lb. of Beef Suet
• ½ lb. of Sultanas or Raisins
• 4 lb. of Currants
• ½ a Nutmeg
• 1 lb. of Flour

Method

1. 1

   Boil water in a saucepan.

2. 2

   Chop suet and wash currants.

3. 3

   Mix all ingredients in a basin, ensuring thorough mixing.

4. 4

   Tie the mixture in a cloth or place in a buttered mould.

5. 5

   Boil for five hours and serve with brandy or wine sauce.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 67. The excerpt below is the record exactly as published.

PLUM PUDDING. Ingredients. 4 Eggs. 1 gill of Milk. 1 wineglass of Brandy, { teaspoonful of Salt. 2 ozs. of Almonds 1 Lemon. i lb. of Moist Sugar. } lb. of Mixed Candied Peel. \ lb. of Bread-crumbs. £ lb. of Beef Suet. \ lb. of Sultanas or Raisins. 4 lb. of Currants. h a Nutmeg. 1 lb. of Flour. 1. Place a saucepan of water over the fire to boil. 2. Chop up, very finely, half-a-pound of beef suet. 3. Well wash half-a-pound of currants and rub them dry in a cloth. 4. Spread the currants on a cloth and remove all the stones and staiks. 5. Pick over half-a- pound of sultanas, if raisins are used remove the stones. 6. Place a wire sieve over a piece of kitchen paper, and rub through a quarter of a pound of stale bread- crumbs. 7. Cut into small pieces a quarter of a pound of mixed peel. 8. Take a large basin and put Brandy Sauce. 1 5 1 into it a quarter of a pound of flour, the chopped suet, and half a teaspoonful of salt. 9. Work together with the hands so as not to leave any lumps. 10. Add the bread-crumbs, currants, sultanas, mixed peel, and half-a-pound of moist sugar. 11. Mix well together. 12. Wipe a lemon and grate the rind into the basin with (13) half a nutmeg

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