Old Fashioned Creole Plum Pudding

Pouding aux Raisins a l’Ancienne Mode Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Beef Suet
  • Pounds of Flour
  • A Pound of Sugar
  • The Yolks of 8 Eggs
  • A Pound of Raisins
  • A Pound of Currants
  • ¼ Pound of Citron
  • A Glassful of Madeira Wine
  • 2 Glassfuls of Brandy
  • A Nutmeg, Grated
  • A Pinch of Cinnamon Milk
  • A Hard or Brandy Sauce


Chop finely two pounds of beef suet. Take one and a half pounds of flour, mix with suet; add to this one pound of sugar, the yolks of eight eggs, one pound of raisins, stoned and floured; one pound of currants, one-quarter pound citron, chopped fine; one glass Madeira Wine, two glasses Brandy, one nutmeg, grated, and a little cinnamon. Beat the whole well together, adding milk till of proper consistency. Wrap in a cloth, previously scalded and floured, leaving room for the Pudding to swell; boil six hours, and serve with a Brandy or Hard Sauce.