Christmas Plum Pudding—II

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Yield: 1.0 Pudding
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

Pudding

¹⁄₄ lb. raisins ↝ Raisins [Dried fruits]
¹⁄₄ lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
¹⁄₄ lb. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
¹⁄₄ lb. orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
¹⁄₄ lb. lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
¹⁄₄ lb. almonds (chopped) ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
¹⁄₄ lb. chopped preserved ginger
¹⁄₄ lb. sugar ↝ Sugar, NFS [Sugars and honey]
5 ozs. chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
3 heaped table-spoons flour ↝ Flour, 00 [Cereal Grains and Pasta]
5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Spices, brandy or whisky to taste ↝ Spices, paprika [Spices and Herbs]
Salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (1)

Boil twelve hours.

Original Text

Christmas Plum Pudding—II

For each Pudding

¹⁄₄ lb. raisins ¹⁄₄ lb. sultanas ¹⁄₄ lb. currants ¹⁄₄ lb. orange peel ¹⁄₄ lb. lemon peel ¹⁄₄ lb. almonds (chopped) ¹⁄₄ lb. chopped preserved ginger ¹⁄₄ lb. sugar 5 ozs. chopped suet 3 heaped table-spoons flour 5 eggs Spices, brandy or whisky to taste Salt

Boil twelve hours.

Notes

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