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 Oct 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min