English Plum Pudding
- 1 lb stale bread
- 1 pint hot milk
- 1/2 lb sugar
- 8 egg yolks, beaten to a cream
- 1 lb raisins, stoned and floured
- 1 lb currants, washed and floured
- 1/4 lb citron, cut in strips and dredged with flour
- 1 lb beef suet, finely chopped and salted
- 4 Tbsps wine
- 4 Tbsps brandy
- 1 nutmeg
- 1 Tbsp mixed mace, cinnamon and cloves
- 8 egg whites, beaten to a stiff froth
Soak the stale bread in the hot milk and let it stand and cool. When cold, add the rest of the ingredients in the order given. Add the egg whites last. Beat with enthusiasm together. Pour into a cloth, scalded and dredged with flour. Tie it firmly, leaving room for the pudding to swell. Boil for 6 hours. Serve with wine or brandy sauce.
It is best to prepare the ingredients the day before and cover tightly.
It is best to prepare the ingredients the day before and cover tightly.
Submitted by Jun 24, 2009
35 min 360 min 395 min
35 min 360 min 395 min