Plum Pudding

Pouding aux Raisins à l’Anglaise

Method

Ingredients: One and a quarter pounds of chopped beef suet, three quarters of a pound of freshly made white breadcrumbs, six ounces of flour, a quarter of a pound of Brown and Polson’s cornflour, three quarters of a pound of stoned raisins, a quarter of a pound of chopped almonds, three quarters of a pound of currants washed and dried, three quarters of a pound of sultanas, one pound of chopped apples, half a pound of chopped mixed peel, one pound of moist sugar, the juice of two lemons, the peel of two lemons cut fine and chopped, one nutmeg grated, half a pint of milk, six whole eggs, and two ounces of Borwick’s baking powder.

Mix these ingredients well together in a basin, then tie them up tightly in a clean pudding cloth that is dusted over with flour and brown sugar, put it into boiling water, and boil for about twelve hours. The pudding may also be boiled in a basin, in which case the basin should be buttered and then dusted over inside with Demerara sugar, and the ingredients put in and a cloth tied over. When the pudding is cooked, turn it out, dust it over with a little castor sugar, and serve brandy or Liquid Sunshine rum butter with it.

Plum Pudding (richer)

Ingredients: One and a half pounds of chopped beef suet, half a pound of freshly made white breadcrumbs, three quarters of a pound of dried cherries, six ounces of fine flour, one pound of stoned raisins chopped, one pound of picked sultanas, one pound of currants washed and dried, half a pound of Valencia almonds chopped, one pound of moist sugar, one pound of mixed peel chopped, one and a half pounds of chopped apples, a quarter of a pound of cornflour, ten eggs, the juice and chopped peel of four lemons, one grated nutmeg, two ounces of Borwick’s baking powder, one wineglass of brandy, a wineglass of Liquid Sunshine rum, a quarter of a pint of milk, and a saltspoonful of salt.

Mix, cook in a mould, basin, or cloth, and serve as in previous recipe.

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