Ruggles Plum Pudding

Ingredients

• Ij/2 loaves baker's bread (stale is best)
• 4 large coffee cups milk
• 3 large coffee cups brown sugar
• 10 eggs
• lYi lbs. seeded raisins
• 3 nutmegs
• 3I/2 heaping teaspoons ground cinnamon
• XYi heaping teaspoons ground cloves
• Yi teaspoon salt

Method

1. 1

   Butter pudding pot thoroughly; cover bottom with bread slices, then a layer of raisins, then more bread, until pot is 3/4 full.

2. 2

   Last layer must be crumbs.

3. 3

   Beat eggs, sugar, salt, and spices together, add milk and pour over bread.

4. 4

   Put bits of butter over crumbs.

5. 5

   Mix the day before and let stand overnight.

6. 6

   Bake in moderate oven for 2.5 to 3 hours, setting pot in boiling water during the first hour.

7. 7

   Serve with rich sauce.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 64. The excerpt below is the record exactly as published.

Ruggles Plum Pudding. Ij/2 loaves baker's bread (stale is best) cut in thin slices. 4 large coffee cups milk. 3 large coffee cups brown sugar. 10 eggs. lYi lbs. seeded raisins. 3 nutmegs. 3I/2 heaping teaspoons ground cinnamon. XYi heaping teaspoons ground cloves. Yi teaspoon salt

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