Cabinet Pudding
- 3 eggs, whites & yolks beaten separately
- 1/4 pint milk
- 2 ounces sugar
- 1/3 of a small nutmeg, grated
- 4 ounces flour
- 7 ounces beef suet, finely minced
- 3 ounces breadcrumbs
- 1 lb raisins, stoned & cut in half (optional)
- Lemon peel, grated
Add milk to the beaten egg yolks. Mix with the egg whites and stir thoroughly together. Add the sugar and grated nutmeg, then stir in the flour. Beat to a smooth batter. Gradually stir in the beef suet, minced as fine as possible, and the breadcrumbs. Mix completely all together at least half an hour before you place the pudding in the pot.
Pour into an earthen (made of clay), heavily buttered pudding mold. Tie a pudding cloth over it very tightly. Put in a pot of boiling water and boil for 3 hours.
If desired, you may add stoned raisins and a little grated lemon peel and you have a very good plum pudding.
Serve with wine sauce.
Pour into an earthen (made of clay), heavily buttered pudding mold. Tie a pudding cloth over it very tightly. Put in a pot of boiling water and boil for 3 hours.
If desired, you may add stoned raisins and a little grated lemon peel and you have a very good plum pudding.
Serve with wine sauce.
Submitted by Apr 11, 2010
15 min
30 min
45 min