Plum Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 300 min Total: 300 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

¹⁄₄ lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
¹⁄₂ lb. powdered sugar ↝ Sugars, powdered [Sweets]
1 gill cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 gill rum ↝ Rum [Liquor and cocktails]
¹⁄₂ lb. chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 cup chopped raisins ↝ Raisins [Dried fruits]
1 cup currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
¹⁄₄ lb. chopped citron
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 tea-spoon ground spices ↝ Spices, paprika [Spices and Herbs]
Bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (6)

Beat the butter and sugar to a cream.
Add the rum and cream. Beat well.
Add the suet and well-floured fruit.
Beat the eggs together till very light. Add then the spices and sufficient fine bread-crumbs to make a stiff batter.
Pour into a buttered mould.
Boil five hours.

Original Text

Plum Pudding

¹⁄₄ lb. butter ¹⁄₂ lb. powdered sugar 1 gill cream 1 gill rum ¹⁄₂ lb. chopped suet 1 cup chopped raisins 1 cup currants ¹⁄₄ lb. chopped citron 6 eggs 1 tea-spoon ground spices Bread-crumbs

Beat the butter and sugar to a cream. Add the rum and cream. Beat well. Add the suet and well-floured fruit. Beat the eggs together till very light. Add then the spices and sufficient fine bread-crumbs to make a stiff batter. Pour into a buttered mould. Boil five hours.

[Pg 77]

Notes

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