Six-Ounce Plum Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Six ounces of stoned raisins, six ounces washed and dried currants, six ounces of bread crumbs, six ounces of suet and six eggs. Flavor with half a nutmeg, half a lemon and half a glass of brandy. Mix all these ingredients together, and put the pudding into a mould, or floured cloth, and boil three hours.