Plum Pudding, Rich (No. 3)
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.
^ 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 ^ lb. Valencia raisins h lb. sultana raisins J grated nutmeg 1 lemon, grated rind, and juice 3 oz. mixed peel 4 eggs Wash and pick the currants, stone the raisins, mince the peel ; put all the ingredients into a howl, the suet finely minced, mix thoroughly, with the eggs, well beaten, and enough brandy, ale or milk to moisten the whole ; pour into a well buttered mould, cover with buttered paper, steam 5 to 6 hours — if divided into two, 4 to 5 hours will be long enough to steam ; turn out and serve with brandy sauce Cpage 110), or hard sauce (page 111). No. 180. QUEEN PUDDING. ^ pint milk 1 oz. butter 1 tablespoonful jam ^ teaspoonful vanilla 2 eggs 2 tablespoonfuls sugar ^ pint white bread crumbs Boil the milk with the butter, add one tablespoonful sugar to the bread crumbs, pour over the milk, add the yolks, beaten, and the vanilla ; pour into a buttered dish, bake 20 to 80 minutes, or until set ; then spread on the top the jam, beat up the whites of the eggs to a stiff froth, add the remainder of the sugar, pile on the top of the pudding, put back in the oven until set. Serve hot or cold. o 78 No. 181. QUEEN MAB PUDDING. Some lemon or orange jelly 1 oz. gelatine i lb. sugar Yolks of 6 eggs i lb. candied fruit 1 pint milk 1 pint cream i pint water 1 good teaspoonful vanilla Line a mould with the jelly, and decorate with some of the fruit ; allow this to set ; beat up the yolks of eggs, add the milk, pour into a jug, and set inside a pan of boilmg water ; stir until it thickens ; dissolve the gelatine in the ^ pint of water ; add the custard, also sugar and vanilla ; strain to the cream, and when just setting, add the remainder of the candied fruit ; if very large it may be cut up ; pour into prepared mould, and when set, dip into warm water ; dry with a towel and turn out. Serve with raspberry sauce (page 114) poured round. No. 182. RICE PUDDING (French). i lb. ground rice 1 pint milk Grated rind of 4 lemon 2 oz. candied cherries 1 oz. butter 3 eggs 2 oz. castor sugar Some brown bread crumbs Put the milk and rice into a saucepan with the lemon rind and sugar, and slowly simmer 10 minutes; beat up the eggs and add when the mixture is slightly cool, then stir in the cherries ; grease a plain or fancy mould and line it with the brown bread crumbs ; pour in the mixture ; bake in a slow oven 1 hour ; turn out, and serve with raspberry sauce (page 114). No. 183. SOUTHPORT PUDDING. 3 oz. bread crumbs 2 eggs 6 oz. brown sugar A little grated nutmeg 1 oz. citron peel Pinch of salt 3 oz. flour ^ lb. apples 3 oz. suot, minced Peel, core, and chop up the apples, mince the suet and the citron finely, mix these together with the sugar, fiour., bread 79 crumbs, salt, and nutmeg ; beat up the eggs and add, pour the mixture into a mould well buttered and lined with brown sugar ; cover with buttered paper and steam 2 hours. Serve with Southport sauce (page 115). 2 oz. sugar Beat the butter and sugar to a cream, separate the yolks from the whites of the eggs, heat up the yolks, add to them the milk and ratafia ; add this alternately, with the biscuits (crushed), to the butter and sugar, then the peel, finely minced ; line a small pie dish with thinly-rolled short pastry (page 85) ; decorate the edges with cut leaves, according to taste ; pour in the mixture, and bake in a cool oven until set, about half- an-hour ; add to the whites of the eggs a pinch of salt, whip them to a stiff froth, add 1 tahlespoonful castor sugar ; stir in lightly ; pile on the top of the pudding ; hake a few minutes in a slow oven until slightly brown. Serve hot or No. 184. SAVOY PUDDING. 3 oz. Savoy biscuits 2 oz, butter 2 oz. candied peel ^ pint milk 3 eggs A few drops of ratafia cold. No. 185. TREACLE PUDDING. 6 oz. flour lb. suet 6 oz. treacle ^ teaspoonful ground ginger 6 oz. bread crumbs .J teaspoonful baking powder
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