Add Recipe Why Join?

Plum Pudding

  • 1 1/2 pounds sifted flour
  • 1 1/2 pounds seeded raisins
  • 1 1/2 pounds currants
  • 3/4 pound suet chopped fine
  • 1 1/2 pounds sugar
  • 6 ounces citron cut fine
  • 1 grated nutmeg
  • 7 eggs
1 1/2 pounds sifted flour, 1 1/2 pounds seeded raisins, 1 1/2 pounds currants, 3/4 pound suet chopped fine, 1 1/2 pounds sugar, 6 ounces citron cut fine, 1 grated nutmeg, 7 eggs well-beaten.
Dissolve sugar in lukewarm water, mix the whole together into a stiff batter, don't make too wet; a stout cloth is moistened and powdered with flour on the inside so the pudding, when done, will separate from the cloth more freely. Tie the cloth with a strong string so as to exclude the water while boiling. Bring the water to a boil before placing it in the boiler. Let it boil steady for 5-6 hours. Where most failures are made in making plum pudding is in the boiling. It must be submerged and kept boiling steady for the above named time.
Submitted by Cassyjean - Torrington, CT Oct 12, 2009
15 min 30 min 45 min
Popular
Explore
Recipe Rascal