Plum Pudding. No. 3. A rich one 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: 360 min Total: 360 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

1 lb. beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. flour or bread-crumbs ↝ Flour, 00 [Cereal Grains and Pasta]
1 lb. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
1 lb. currants washed and picked (or use 2 lbs. of sultanas) ↝ Currants, european black, raw [Fruits and Fruit Juices]
2 lbs. of sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
1/4 lb. mixed candied peel chopped fine ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 teaspoonful mixed spice ↝ Spices, poppy seed [Spices and Herbs]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
3/4 lb. moist brown sugar
4 whole eggs, one after another ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a very small teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 pt. of cold milk ↝ Milk, NFS [Milk, reduced fat]

For serving

German Sauce or German Sauce (see Sweet Sauces) in a boat

Instructions (5)

Mix this pudding the day before you want it.
Chop fine 1 lb. beef suet; add 1/2 lb. flour or bread-crumbs, 1 lb. sultanas, 1 lb. currants washed and picked (or use 2 lbs. of sultanas), 1/4 lb. mixed candied peel chopped fine, 1/2 teaspoonful mixed spice, the grated rind of a lemon, 3/4 lb. moist brown sugar, and 4 whole eggs, one after another; also a very small teaspoonful of salt; put all in a basin, and mix.
Over all pour 1/2 pt. of cold milk and stir it in; put all aside to swell and blend till next day.
7 hours before dinnertime next day prepare a large pan of briskly-boiling water, put the pudding mixture into a tin mould, and tie a cloth over it; put it in the boiling water and let it boil 6 hours at least.
Serve German Sauce or German Sauce (see Sweet Sauces) in a boat.

Original Text

Plum Pudding. No. 3. A rich one for Christmas.
Mix this pudding the day before you want it.
Chop fine 1 lb. beef suet; add ½ lb. flour or bread-crumbs, 1 lb. sultanas, 1 lb. currants washed and picked (or use 2 lbs. of sultanas), ¼ lb. mixed candied peel chopped fine, ½ teaspoonful mixed spice, the grated rind of a lemon, ¾ lb. moist brown sugar, and 4 whole eggs, one after another; also a very small teaspoonful of salt; put all in a basin, and mix.
Over all pour ½ pt. of cold milk and stir it in; put all aside to swell and blend till next day.
7 hours before dinnertime next day prepare a large pan of briskly-boiling water, put the pudding mixture into a tin mould, and tie a cloth over it; put it in the boiling water and let it boil 6 hours at least. Serve German Sauce or German Sauce (see Sweet Sauces) in a boat.

Notes

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