Xmas Plum Pudding, 2

Ingredients

• | lb. flour
• I lb. bread-crumbs
• 1 lb. beef suet
• 1 lb. brown sugar
• § lb. sultanas
• lb. raisins
• | lb. candied peel
• 1 tea-cupful marmalade
• f lb. currants
• | lb. sweet almonds
• Grated rind of 2 lemons
• Juice of 1 lemon
• 1 tea-sp. mixed spice
• 1 tea-sp. salt
• 6 large eggs
• 1 glass stout
• J tea-sp. carbonate of soda

Method

1. 1

   Prepare and mix all the dry ingredients (except the carbonate of soda) as in last recipe.

2. 2

   Make a well in the centre, put in the marmalade and the eggs well beaten, and stir some of the dry mixture gradually into them.

3. 3

   Then heat the stout in a small saucepan, add the soda to it, and while still frothy pour it into the centre of the other ingredients.

4. 4

   Mix all together and beat for a few minutes.

5. 5

   Pack into greased moulds and finish as above.

6. 6

   From seven to eight hours’ boiling must be allowed for a pudding of medium size.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 655. The excerpt below is the record exactly as published.

Xmas Plum Pudding, 2 | lb. flour. I lb. bread-crumbs. 1 lb. beef suet. 1 lb. brown sugar. § lb. sultanas. \ lb. raisins. | lb. candied peel. 1 tea-cupful marmalade, f lb. currants. | lb. sweet almonds. Grated rind of 2 lemons. Juice of 1 lemon. 1 tea-sp. mixed spice. 1 tea-sp. salt. 6 large eggs. 1 glass stout. J tea-sp. carbonate of soda

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