Plum Pudding (Royal Christmas)

Ingredients

• 2 cups raisins
• 2 cups currants
• 2 cups suet
• 1/2 cup almonds
• 2 cups flour
• 2 cups grated bread
• 1/2 cup each citron, orange, and lemon peels
• 8 eggs
• 1 cup sugar
• 1/2 cup cream
• 1 gill wine
• 1 gill brandy
• large pinch salt
• 1 tablespoon extract nutmeg
• 1 teaspoon Royal Baking Powder

Method

1. 1

   Put in large bowl raisins, currants, suet, almonds, citron, orange, and lemon peels, sugar, wine, brandy, and cream; lastly, add flour sifted with powder; mix all well together, put in large, well-buttered mold; set in saucepan with boiling water to reach 1/2 up sides of mold, steam thus 5 hours; turn out on dish carefully; serve with Royal wine sauce.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 48. The excerpt below is the record exactly as published.

Plum Pudding (Royal Christmas). — 2 cups raisins, 2 cups currants, 2 cups suet, Vi cup almonds, blanched, 2 cups flour, 2 cups grated bread, Vi cup each citron, orange, and lemon peels, 8 eggs, 1 cup sugar, Vi cup cream, 1 gill each wine and brandy, large pinch salt, 1 table- spoon extract nutmeg, 1 teaspoon Royal Bak- ing Powder. Put in large bowl raisins, seeded, currants, washed and picked, suet, chopped very tine, almonds, cut fine, citron, orange, and lemon peels, chopped, sugar, wine, brandy, and cream; lastly, add flour, sifted with powder ; mix all well together, put in large, well-buttered mold (fig. II) ; set in saucepan mth boiling water to reach ^ up sides of mold, steam thus 5 hours ; turn out on dish carefully ; serve with Royal wine sauce. Plum Pudding, 2. — IVi cups each grated bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee .sugar. Mi cup each citron, milk, and orange marma- lade, 4 eggs, 2 cups flour, 1 teaspoon Royal Baking Powder

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