Plum Pudding with Punch

Ingredients

• One pound of chopped beef kidney-suet
• a pound and a quarter of grated fresh bread crumb
• one pound of mixed dried raisins
• half a pound of orange peel and citronate
• a pound of moist sugar
• a tablespoonful of powdered ginger
• eight whole eggs
• three-quarters of a glass of brandy
• half a glassful of good raw cream

Method

1. 1

   Mix all ingredients and work well.

2. 2

   Place in a buttered and floured dome mould, cover with a buttered and floured napkin, and tie.

3. 3

   Cook in boiling water for 4 hours.

4. 4

   Serve hot with warmed brandy mixed with sugar, ignited.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 129. The excerpt below is the record exactly as published.

Plum Pudding, "with Punch. This is an entremets of English origin, but known and served in all countries; the receipt I am about to give here, although not usually adopted in England, is nevertheless one producing the be^t results. The English plum pudding is generally too heavy and massive; the one I am about to describe, which is often served up even at the most sumptuous dinners, is lighter and of a fine flavor. 15 226 Artistic Cookery The composition of plum pudding is: One pound of chopped beef kidney-suet, a pound and a quarter of grated fresh bread crumb, one pound of mixed dried raisins, half a pound of orange peel and citronate, a pound of moist sugar, a tablespoonful of powdered ginger, eight whole eggs, three- quarters of a glass of brandy, and half a glassful of good raw cream

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