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.
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 Oct 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min