English Plum Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ lb. stale bread crumbs.
  • 1 cup scalded milk.
  • ¼ lb. sugar.
  • 4 eggs.
  • ½ lb. raisins, seeded, cut in pieces, and floured.
  • ¼ lb. currants.
  • ¼ lb. finely chopped figs.
  • 2 oz. finely cut citron.
  • ½ lb. suet.
  • ¼ cup wine and brandy mixed.
  • ½ grated nutmeg.
  • ¾ teaspoon cinnamon.
  • teaspoon clove.
  • teaspoon mace.


    Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.