Christmas Plum Pudding

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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One pound and a half of raisins, half a pound of currants, three-quarters of a pound of bread-crumbs, half a pound of flour, three-quarters of a pound of beef-suet, nine eggs, one wineglassful of brandy, half a pound of citron and orange-peel, half a nutmeg, and a little ground ginger. Chop the suet as fine as possible, and mix it with the bread-crumbs and flour, add the currants washed and dried, the citron and orange-peel cut into thin slices, and the raisins stoned and divided. Mix it all well together with the grated nutmeg and ginger, then stir in nine eggs well beaten, and the brandy, and again mix it thoroughly together, that every ingredient may be moistened; put it into a buttered mould, tie it over tightly, and boil it for six hours. This pudding may be made a week before using, boiled in a cloth, and hung up in a dry place, and when required put into a saucepan of boiling water and boiled for two hours or two hours and a half, then turned out, and served with sauce as above.