Christmas Plum Pudding—I

The pudding and pastry book · Douglas, Elizabeth · 1903

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

Ingredients (19)

1¹⁄₂ lb. suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
¹⁄₂ lb. bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 lbs. raisins ↝ Raisins [Dried fruits]
1 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
¹⁄₂ lb. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
¹⁄₂ lb. mixed candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
¹⁄₂ lb. sugar ↝ Sugar, NFS [Sugars and honey]
1 salt-spoon salt ↝ Salt, table, iodized [Spices and Herbs]
Grated rind and juice of three lemons ↝ Lemon, raw [Citrus fruits]
¹⁄₂ nutmeg, grated ↝ Oil, nutmeg butter [Fats and Oils]
4 blanched and pounded bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 tea-spoon mixed spice ↝ Spices, poppy seed [Spices and Herbs]
1 ” ” ground cinnamon ↝ Sugar, cinnamon [Sugars and honey]
¹⁄₂ ” ” ” ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 pint brandy or sherry ↝ Brandy [Liquor and cocktails]
5 eggs beaten up with ¹⁄₂ pint milk ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
5 eggs beaten up with ¹⁄₂ pint milk ↝ Milk, NFS [Milk, reduced fat]
Orange juice, if liked ↝ Orange, raw [Citrus fruits]

Instructions (7)

Chop the suet very fine.
Mix the sugar and spices.
Add the suet, well-prepared fruit, eggs and brandy.
Let the mixture stand until the following day, stirring well at intervals.
Put the mixture into well-buttered basins, filling them to within two inches of the top.
Cover with buttered paper, and over this tie a well-floured cloth.
Boil for eight hours.

Original Text

Christmas Plum Pudding—I

1¹⁄₂ lb. suet 1 lb. flour ¹⁄₂ lb. bread crumbs 2 lbs. raisins 1 lb. sultanas ¹⁄₂ lb. currants ¹⁄₂ lb. mixed candied peel ¹⁄₂ lb. sugar 1 salt-spoon salt Grated rind and juice of three lemons ¹⁄₂ nutmeg, grated 4 blanched and pounded bitter almonds 1 tea-spoon mixed spice 1    ”      ground cinnamon ¹⁄₂  ”        ”    ginger 1 pint brandy or sherry 5 eggs beaten up with ¹⁄₂ pint milk Orange juice, if liked

Chop the suet very fine. Mix the sugar and spices. Add the suet, well-prepared fruit, eggs and brandy. Let the mixture stand until the following day, stirring well at intervals. Put the mixture into well-buttered basins, filling them to within two inches of the top. Cover with buttered paper, and over this tie a well-floured cloth.

Boil for eight hours.

[Pg 70]

Notes

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