Oiled Plum Pudding. Very Fine

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Prepare all the ingredients except the beating of the eggs, the day before making the pudding. Take one pound of grated bread crumbs, pour over them a pint of boiling milk; add a pound of chopped suet, half a pound of butter, one pound of sugar, half a pound of sifted flour, one dozen eggs, one pound of raisins, one pound of currants, half a pound of citron, one tablespoonful of ground cinnamon, one of cloves and allspice, also one grated nutmeg, a glass of brandy, the rind and juice of two lemons. Tie it in a piece of thick, unbleached cotton, allowing room for the pudding to swell. Boil five hours. Serve with butter and sugar sauce. This can be steamed over, and be as nice as it was at first.