Steamed Plum Pudding

Ingredients

• 2 cups of soft bread crumbs
• 1 cup of stoned DEL MONTE Canned Egg Plums
• 1/2 teaspoon of salt
• 1/2 teaspoon of soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of clove
• 1/2 cup of molasses
• 1 cup of milk

Method

1. 1

   Mix bread crumbs with plums, add salt, soda, spices, molasses, and milk.

2. 2

   Steam in a greased mold for 2 hours.

3. 3

   Serve with Plum Pudding-sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 118. The excerpt below is the record exactly as published.

STEAMED PLUM PUDDING — Mix 2 cups of soft bread cmmbs with 1 cup of stoned DEL MONTE Canned Egg Plums, add V2 teaspoon each of salt, soda, cinnamon, nutmeg and clove, pour over V2 cup of molasses and 1 cup of milk, mix thoroughly and steam in a greased mold 2 hours. Serve with Plum Pudding-sauce. SCALLOPED PLUMS— Mix a cup of DEL MONTE Canned Plums, stoned and cut in pieces, with 1^/^ cups of bread crumbs. Put in a greased baking dish, pour over ^ cup each of sirup from the plums and hot water and bake in a moderate oven 25 minutes. Serve with lemon sauce or Plum Pudding-sauce. JELLIED PLUMS — Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling water, add 1 cup of sirup from DEL MONTE Canned De Luxe Plums, pour over plums which have been stoned and arranged in a serving dish. When firm serve plain or with whipped cream if desired. PLUM SALAD— Arrange DEL MONTE Canned Green-Gage Plums on lettuce leaves, sprinkle with chopped, blanched almonds, and serve with French dressing. HOOVER PLUM PUDDING— Heat 2 cups of milk and add ^ teaspoon of salt,

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