Simple Plum Pudding

Ingredients

• 1 oz. Brown & Polson’s “ Raisley.”
• 6 oz. Flour.
• 2 oz. Mixed Peel.
• 2 oz. Bread Crumbs.
• 4 oz. Suet.
• 2 oz. Brown Sugar.
• 2 table-spoonfuls Syrup.
• 4 oz. Currants.
• 1 Egg.
• 4 oz. Raisins.
• Milk to mix.

Method

1. 1

   Sift the flour and Raisley well together; clean the currants, stone the raisins, chop the peel and suet.

2. 2

   Mix all the dry ingredients in a basin.

3. 3

   Heat the syrup slightly and add it.

4. 4

   Beat the egg well and stir in with sufficient milk to moisten.

5. 5

   Will into a well-buttered basin and steam for three or four hours.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 5. The excerpt below is the record exactly as published.

1 oz. Brown & Polson’s “ Raisley.”’ 4 oz. Flour. Grated rind of 1 Lemon. 4 oz. Breadcrumbs. 4 lb. Marmalade. 4 oz. chopped Suet. 1 Egg. 2 oz. Sugar. $ pint Milk. Mix the dry ingredients together. Add the marmalade and beaten egg and milk. Put in a greased basin, cover with greased paper, and steam for two and a half hours. Serve with Marmalade Sauce (see page 15). Melrose Pudding For 4 to 6 persons. Time 2 hrs. oz. Brown & Polson’s “ Raisley.” 3 oz. Castor Sugar. A few preserved Cherries or Raisins. 2 oz. Butter. 2 Eggs. 3 oz. Flour. 1 oz. Ground Almonds. Measure out the ingredients. Butter a plain mould, dust it with sugar and decorate with a few cherries or raisins. Beat the butter and sugar to a cream, beat up the eggs and add them. Stir in the flour, almonds and “ Raisley,” and mix thoroughly. Pour at once into the prepared mould, cover with a piece of buttered paper and steam for 14 hours. Turn out and serve hot with Jam Sauce :— Whe Jam Sauce 1 tea-spoonful Brown & Polson’s “ Patent ”? Corn Flour. 1 table-spoonful Red Jam. 1 gill Water. Juice of 4 Lemon. 4 oz. Sugar. Put the jam into a saucepan with the water and sugar, and simmer for ten minutes. Mix the Corn Flour with the lemon juice. Strain the syrup, add the mixed Corn Flour, and stir until boiling. Page 14 Hot Suet Puddings Roly Jam Pudding For 8 persons. 13 0z. Brown & Polson’s “ Raisley.” 8 oz. Flour. Milk or Milk and Water 4 oz. Suet. to mix. 3 0z. Sugar. Jam. Sift the flour and “ Raisley ” together into a bowl. Chop the suet finely and add to the flour with the sugar. Make a well in the centre and mix to a nice dough with the milk and water. Turn on to a floured board, roll out to oblong shape, spread with jam, roll up, seal the ends firmly, place in a floured cloth, secure the ends, and plunge at once into a saucepan of boiling water. Boil for two or two and a half hours, being careful that the pudding does not stop boiling the whole time. Marmalade Sauce 3 0z. Brown & Polson’s “‘ Patent ” Corn Flour, % pint Water. 1 table-spoonfnl Marmalade. 1 lemon. 2 oz. Sugar. ' Peel the lemon thinly and boil the rind with the water. Mix the Corn Flour with the lemon juice. Strain the liquid on to the mixed Corn Flour. Stir in the sugar and marmalade and boil for a few minutes. Simple Plum Pudding For 6 to 8 persons. Time 3 to 4 hrs. 1 oz. Brown & Polson’s “‘ Raisley.” 6 oz. Flour. 2 oz. Mixed Peel. 2 oz. Bread Crumbs. 1 tea-spoonful each Cinna- 4 oz. Suet. mon, Ground Ginger, Spice. 2 oz. Brown Sugar. 2 table-spoonfuls Syrup. 4 oz. Currants. 1 Egg. 4 oz. Raisins. Milk to mix.

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