Plum Pudding, Light

Ingredients

• 2 cups flour
• 3 teaspoons Blue Ribbon baking powder
• 1/4 cup sugar
• 1/4 cup shortening
• 1 cup milk
• 3 eggs
• 1 cup raisins
• 1/4 cup chopped citron
• 1 tablespoon Blue Ribbon lemon extract

Method

1. 1

   Mix in order given, then steam.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 55. The excerpt below is the record exactly as published.

14 cup sugar, 1% cup molasses) 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon Blue Ribbon soda, 1 teaspoon salt, 14 teaspoon each Blue Ribbon nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 14 cup chopped almonds, 4 cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift four and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. Time required will depend on size of mould. Blue Ribbon baking powder tins make excellent moulds. Fill 24 full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, 14 cup sugar, 14 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Blue Ribbon lemon extract

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