Six-Ounce Plum Pudding

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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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.