Plum Pudding. No. 2. For Christmas.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 480 min Total: 480 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

1/2 lb. minced beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the same of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
and of sugar ↝ Sugar, NFS [Sugars and honey]
1 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
1 doz. stoned raisins ↝ Raisins [Dried fruits]
1/2 teaspoonful of mixed spice ↝ Spices, poppy seed [Spices and Herbs]
1 oz. chopped candied orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 teaspoonful baking powder ↝ Baobab powder [Fruits and Fruit Juices]
4 whole eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 teacupful of cold milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Mix all together.
Put the mixture in a buttered and sugared mould, cover it with a floured cloth, and boil the pudding 8 hours.

Original Text

Plum Pudding. No. 2. For Christmas. (Isa. Emslie. 1891.)
½ lb. minced beef suet, the same of bread-crumbs and of sugar, 1 lb. sultanas and 1 doz. stoned raisins, ½ teaspoonful of mixed spice, 1 oz. chopped candied orange peel, 1 teaspoonful baking powder, 4 whole eggs beaten in ½ teacupful of cold milk.
Mix all together.
Put the mixture in a buttered and sugared mould, cover it with a floured cloth, and boil the pudding 8 hours.

Notes

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