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Plum Pudding

  • Yolks of eight eggs
  • 1 pint of good cream
  • 1 pound of flour
  • 1 pound of beef suet
  • 1 pound of currants
  • 1/2 pound of jar raisins
  • 1/4 pound of powdered sugar
  • 2 ounces of citron
  • Candied orange
  • Nutmeg
  • Rind of a lemon
  • 1/2 gill of brandy
Beat the yolks of eight eggs and the whites of four eggs; mix them with a pint of good cream and one pound of flour; beat them well together, and add to them about one pound of beef suet, very fine, one pound of currants, half a pound of jar raisins, stoned and chopped small, one quarter of a pound of powdered sugar, two ounces of citron, the same quantity of candied orange, cut small, and a large nutmeg, grated; also the rind of a lemon. Mix all of the above ingredients well together, with half a gill of brandy; then place the mixture into a cloth, and tie it up close; it will require four hours boiling. If you make it without suet, it will require two hours and a half boiling. Garnish it with powdered sugar. Serve it with wine sauce.
Submitted by Cassyjean - Torrington, CT Oct 21, 2009
15 min 30 min 45 min
Recipe Rascal