Plum Pudding

Ingredients

• 1/2 lb. suet
• 2 oz. candied peel
• 3 lb. currants
• 1 lb. raisins
• 3 lb. flour
• 3 lb. bread crumbs
• 4a small nutmeg
• 2 eggs
• 2 or 3 tablespoonsful treacle
• juice of lemon
• sufficient milk

Method

1. 1

   Chop suet and candied peel finely, wash and dry currants, stone raisins.

2. 2

   Mix all dry ingredients well together.

3. 3

   Beat up eggs, add treacle and lemon juice.

4. 4

   Add sufficient milk to make a stiff batter, pour into greased basin and steam or boil for 4 or 5 hours.

Nutrition per serving

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 11. The excerpt below is the record exactly as published.

PLUM PUDDING.—Chop + Ib. suet and 2 oz. candied peel finely, wash and dry 3 Ib. currants, stone 41b. raisins ; 3 Ib. flour, 3 lb, bread crumbs, 4a small . nutmeg, grated ; mix all dry ingredients well together, beat up 2 eggs,. add 2 or 3 tablespoonsful treacle and _ juice oflemon. Add sufficient milk to make stiff batter, pour into greased basin and steam or boil 4 or 5 hrs. CUSTARD PUDDING. tablespoonful sugar, 1 pint milk, and little salt. Pour into greased pie-dish, grate little nutmeg over, bake -very slowly for 1 hr. _ROLY¥-POLY PUDDING. add 4 oz, suet.chopped finely, pinch ‘of salt, 1 tea- spoonful baking powder, with sufficient cold water to make nice paste. thin piece, spread jam. over, keeping it away from edge. Roll up paste, press ends together, and put it in weli-floured pudding cloth, tie tightly up, place i in pan of boiling water, boil 13 hes, | APPLE DUMPLINGS.—Peel 6 medium-sized apples very thinly, core them, but do not cutup. Cut $b. short pastry into 6 pieces and roll each piece into ball. Take l apple, work it into centre of each paste ball, put aclove and some sugar into centre of each 3 apple before closing paste, Place on greased tin, bake slowly for $ hr. PLAIN SUET PUDDING. finely, add.to it 4 lb. flour

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