Queen of Plum Puddings

Ingredients

• One pound of butter
• one pound of suet
• one pound of sugar
• two and a half pounds of flour
• two pounds of raisins
• two pounds of currants
• one and a quarter pounds of citron
• twelve eggs
• one pint of milk
• one cup of brandy
• half an ounce of cloves
• half an ounce of mace
• two grated nutmegs

Method

1. 1

   Cream the butter and sugar, beat in the yolks, add milk, flour, beaten whites, brandy, and spices.

2. 2

   Lastly, mix in the dredged fruit.

3. 3

   Boil in a steamer or cloth for five hours.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 33. The excerpt below is the record exactly as published.

Queen of Plum Puddings. — One pound of but- COOKS IN CLOVER. ter and of suet, freed from strings and chopped very fine ; one pound of sugar, two and a half pounds of flour, two pounds of raisins, seeded, chopped and dredged ; two pounds of currants, picked over care- fully after they are washed , one and a quarter pounds of citron, shredded fine; twelve eggs, the whites and yelks beaten separately; one pint of milk, one cup of brandy, half an ounce each of cloves and mace, two grated nutmegs. Cream the butter and sugar, and beat in the yelks whipped smooth and light; next put in the milk, then the flour, alternately with the beaten whites; then the brandy and spice; lastly the fruit, well dredged with flour ; mix all thoroughly. Boil in steamer or cloth five hours. Mrs. J. IV. Meloney. English Plum Pudding. — Two pounds of moist sugar, sixteen eggs, two pounds of bread crumbs, two pounds of suet, two pounds of raisins, one and three-quarter pounds of currants, one pound of Sul-

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