Plum Pudding (No. 2)

Ingredients

• 6 oz. bread crumbs
• 1 teaspoonful baking powder
• 3 oz. Valencia raisins
• 3 oz. sultana raisins
• Juice and rind of 0.5 lemon
• 1 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

Method

1. 1

   Wash the currants, stone the raisins, cut up the peel, and mince the suet.

2. 2

   Mix all together with the two well-beaten eggs and just enough ale or milk to moisten.

3. 3

   Pour into a well buttered mould, cover with buttered paper, and steam for 4 hours.

4. 4

   Serve with brandy sauce.

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. 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

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