A Baked Plum Pudding en Moule, or Moulded

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
for serving
Instructions (5)
  1. Mingle thoroughly in a large pan or bowl half a pound of the nicest beef-kidney suet minced very small, half a pound of carefully stoned raisins, as many currants, four ounces of pounded sugar, half a pound of flour, two ounces of candied citron and lemon or orange rind, four large well whisked eggs, a small cup of milk, a glass of brandy, a tiny pinch of salt, and some nutmeg or powdered ginger.
  2. Beat the whole up lightly.
  3. Pour it into a well-buttered mould or cake-tin.
  4. Bake it in a moderate oven from an hour and a half to two hours.
  5. Turn it from the mould and send it quickly to table with Devonshire cream, or melted apricot marmalade for sauce.
Original Text
A BAKED PLUM PUDDING EN MOULE, OR MOULDED. Mingle thoroughly in a large pan or bowl half a pound of the nicest beef-kidney suet minced very small, half a pound of carefully stoned raisins, as many currants, four ounces of pounded sugar, half a pound of flour, two ounces of candied citron and lemon or orange rind, four large well whisked eggs, a small cup of milk, a glass of brandy, a tiny pinch of salt, and some nutmeg or powdered ginger. Beat the whole up lightly, pour it into a well-buttered mould or cake-tin and bake it in a moderate oven from an hour and a half to two hours. Turn it from the mould and send it quickly to table with Devonshire cream, or melted apricot marmalade for sauce.
Notes
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