English Plum Pudding

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. stale bread crumbs
  • ½ cup scalded milk
  • ½ cup sugar
  • 4 eggs
  • ½ lb. raisins, seeded, cut in pieces and floured
  • ½ lb. currants
  • ¼ lb. citron, cut fine
  • Suet
  • ¼ cup brandy
  • ½ grated nutmeg
  • 1 teaspoon salt


Soak bread in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants and citron. Chop suet and work with hands until creamy. Combine the two mixtures, and add brandy or wine and brandy mixed, the spices, and then the stiffly beaten whites of eggs. Turn in buttered mould, cover and steam 5 or 6 hours. Serve hot with Brandy Sauce.