Baked Plum Pudding
- 1 pint bread crumbs
- 1 quart milk
- 1/2 lb currants,dredged with flour
- 1/2 lb raisins, dredged with flour
- 1/4 lb citron, cut in large strips
- 1 nutmeg
- 1 Tbsp mace & cinnamon, mixed
- 1 cup sugar
- 1/2 cup butter
- 4 Tbsps white wine
- 8 eggs, beaten very light
It is best to prepare the ingredients the day before and cover tightly.
Boil the milk and pour hot to the point of boiling over the bread crumbs. Cover and soak for about an hour. In the meantime, soak and dry the currants. When the bread is ready, mix with it the butter, sugar, spices and citron. Add the white wine. When the mixture is quite cold, gradually stir in the beaten eggs. Add, by degrees, the raisins and currants. Stir the whole mixture very hard. Put into a buttered dish. Bake with love for 2 hours. Send to the table warm. Eat with wine sauce or wine and sugar.
Boil the milk and pour hot to the point of boiling over the bread crumbs. Cover and soak for about an hour. In the meantime, soak and dry the currants. When the bread is ready, mix with it the butter, sugar, spices and citron. Add the white wine. When the mixture is quite cold, gradually stir in the beaten eggs. Add, by degrees, the raisins and currants. Stir the whole mixture very hard. Put into a buttered dish. Bake with love for 2 hours. Send to the table warm. Eat with wine sauce or wine and sugar.
Submitted by Jun 24, 2009
22 min 180 min 202 min
22 min 180 min 202 min