English Plum Pudding
- 1 lb bread crumbs
- 1 lb currants
- 1 lb sugar
- 1 lb ground suet, chopped as fine as flour
- 1/4 lb raisins
- 1/4 lb citron, sliced
- 10 eggs, well beaten
- 8 Tbsps wine
- 8 Tbsps brandy
- Rind of 2 lemons, grated
- Butter
Mix the bread crumbs, sugar, suet, currants, raisins and sliced citron together. When ready to boil, wet the above mixture with the beaten eggs, wine and brandy. Add the grated lemon rind and beat all well together.
Dip a strong cloth in boiling water and wring it dry. Grease well with butter. Put it in a sizeable bowl and pour the pudding in, putting 2 sticks in the cloth across each other. Tie below the sticks. Have the water boiling and add in the pudding as soon as tied. Put a plate at the bottom of the pot and boil for 4 hours. As soon as the pudding is done, remove from the boiling water.
Dip a strong cloth in boiling water and wring it dry. Grease well with butter. Put it in a sizeable bowl and pour the pudding in, putting 2 sticks in the cloth across each other. Tie below the sticks. Have the water boiling and add in the pudding as soon as tied. Put a plate at the bottom of the pot and boil for 4 hours. As soon as the pudding is done, remove from the boiling water.
Submitted by Jan 23, 2010
15 min 30 min 45 min
15 min 30 min 45 min