Plum Pudding (No. 1)
From Domestic cookery, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 37. The excerpt below is the record exactly as published.
PLUM PUDDING (No. l). ^ lb. flour 1 teaspoouful baking powder ^ lb. suet 2 oz. currants 1 egg 1 oz. candied peel ^ lb. bread crumbs ^ teaspoonful allspice 1 teaspoonful ground ginger 2 oz. Valencia raisins A little ale or milk Wash and dry the currants, stone the raisins, mince the suet, and cut up the peel ; mix all the dry ingredients, then add the egg, beaten, with as much ale or milk as will moisten it ; pour into a greased mould or basin, cover with greased paper, and steam 4 hours ; serve with white pudding sauce (page 116). No. 178. PLUM PUDDING (No. 2). 6 oz. bread crumbs 1 teaspoonfol baking powder 3 oz. Valencia raisins 3 oz. sultana raisins Juice and rind of ^ lemon i teaspoonful mixed spices 6 oz. brown sugar 6 oz. flour 6 oz. suet 3 oz. currants 2 oz. candied peel 2 eggs A little ale or milk A little salt Wash the currants, stone the raisins, cut up the peel, and mince the suet ; mix all together with the two eggs, well beaten, and just enough ale or milk to moisten the whole ; pour into a well buttered mould or basin, cover with buttered paper, and steam 4 hours ; serve with brandy sauce (page 110). 77 No. 179. PLUM PUDDING, Rich (No. 3). ^ lb. flour lb. currants lb. suet lb. brown sugar i teaspoonful allspice J teaspoonful baking powder 1 oz. powdered almonds A little brandy, ale, or milk ^ lb. bread crumbs
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