A Pound Plum-Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 300 min Total: 300 min
Yield: 7.0 – 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

1 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1 lb. of stoned raisins ↝ Raisins [Dried fruits]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
2 oz. of sliced candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 teaspoonful of ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (14)

Chop the suet finely.
Mix the suet with the dry ingredients.
Stir these well together.
Add the well-beaten eggs and milk to moisten.
Beat up the mixture well.
If the proportion of milk is not sufficient to make it of the proper consistency, add a little more.
Press the pudding into a mould.
Tie it in a floured cloth.
Boil for 5 hours, or rather longer.
Serve with brandy-sauce.

Baking alternative

The pudding may be baked instead of boiled.
Put it into a buttered mould or tin.
Bake for about 2 hours.
A smaller pudding would take about 1-1/4 hour.

Original Text

A POUND PLUM-PUDDING.

1329. INGREDIENTS.—1 lb. of suet, 1 lb. of currants, 1 lb. of stoned raisins, 8 eggs, 1/2 grated nutmeg, 2 oz. of sliced candied peel, 1 teaspoonful of ground ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1/2 pint of milk.

[Illustration: BAKED PUDDING OR CAKE-MOULD.]

Mode.—Chop the suet finely; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil for 5 hours, or rather longer, and serve with brandy-sauce.

Time.—5 hours, or longer. Average cost, 3s.

Sufficient for 7 or 8 persons. Seasonable in winter.

Note.—The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about 1-1/4 hour.

CITRON.—The fruit of the citron-tree (Citrus medica) is acidulous, antiseptic, and antiscorbutic: it excites the appetite, and stops vomiting, and, like lemon-juice, has been greatly extolled in chronic rheumatism, gout, and scurvy. Mixed with cordials, it is used as an antidote to the machineel poison. The candied peel is prepared in the same manner as orange or lemon-peel; that is to say, the peel is boiled in water until quite soft, and then suspended in concentrated syrup (in the cold), after which it is either dried in a current of warm air, or in a stove, at a heat not exceeding 120° Fahrenheit. The syrup must be kept fully saturated with sugar by reboiling it once or twice during the process. It may be dusted with powdered lump sugar, if necessary. The citron is supposed to be the Median, Assyrian, or Persian apple of the Greeks. It is described by Risso as having a majestic appearance, its shining leaves and rosy flowers being succeeded by fruit whose beauty and size astonish the observer, whilst their odour gratifies his senses. In China there is an enormous variety, but the citron is cultivated in all orange-growing countries.

Notes

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