Plum Pudding
- 1 lb raisins, stoned
- 1 lb currants, washed & dried
- 1/4 lb citron, finely cut
- 1/2 lb sugar, sifted
- 1 pint breadcrumbs
- 1 lb beef suet, finely shredded
- 8 Tbsp brandy
- 4 Tbsp molasses
- 10 eggs, whites & yolks beaten separately
- 1 nutmeg, grated
- 1 tsp cinnamon
- 1 1/2 tsp powdered mace
- 2 Tbsp flour, stirred through the fruit
Mix all of the above ingredients together.
Scald the bag or cloth and wring it as dry as possible. Dust flour over the inside and pour the pudding in. Tie quite closely and very tight.
If all in 1 pan, boil for 6 hours; if in 2 pans, boil for 3 hours and if in 3, a little over 2 hours.
Scald the bag or cloth and wring it as dry as possible. Dust flour over the inside and pour the pudding in. Tie quite closely and very tight.
If all in 1 pan, boil for 6 hours; if in 2 pans, boil for 3 hours and if in 3, a little over 2 hours.
Submitted by Apr 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min