4437 Plum Pudding

Name: Plum Pudding
Cuisine: France
Ingredients: The juice and chopped zest of ½ lemon and ½ orange; (If possible the dried fruit should be macerated in the spirit beforehand).; 1½ dl (5 fl oz or ⅝ U.S. cup) Rum or Brandy; 60 g (2 oz) each of crystallized orange, lemon and cedrat peel; 250 g (9 oz) mixed seedless raisins, sultanas and currants; 250 g (9 oz) brown sugar; 120 g (4 oz) chopped almonds; 12 g (⅓ oz) mixed spice, containing a large quantity of cinnamon; 60 g (2 oz) ground ginger; 2 dl (7 fl oz or ⅞ U.S. cup) stout; 3 eggs; 250 g (9 oz) peeled and chopped apple; 250 g (9 oz) flour; 500 g (1 lb 2 oz) white breadcrumbs; 500 g (1 lb 2 oz) chopped beef kidney suet

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

500 g (1 lb 2 oz) chopped beef kidney suet
500

Europe
France
Dessert
Spicy
Mediterranean

Method

Mix all the ingredients together and fill into buttered white pudding basins having projecting rims. Press the mixture in lightly then cover with a buttered and floured cloth. Tie up tightly under the rims with string and tie the cloth into a knot on top. Cook in boiling water or steam for 5–6 hours.

When cooked, turn out on to a dish, sprinkle with warmed brandy or rum