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Plum Pudding

  • 10 eggs, whites & yolks beaten separately, lightly beaten
  • 1 lb suet, chopped
  • 1 lb raisins, seedless
  • 1 lb currants
  • 1 lb bread crumbs
  • 1/2 lb citron, sliced
  • 1 nutmeg, grated
  • 4 Tbsps wine
  • 4 Tbsps brandy
  • 1/2 lb brown sugar
Add the sugar and spices to the beaten egg yolks. Slowly stir in the chopped suet and bread crumbs. Add the fruits gradually, then the wine and brandy. Add egg whites just before boiling.

Pour into a well floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and boil for 4 hours.

Dip the bag in cold water when ready to turn out the pudding to prevent it from sticking.

Submitted by Tess M Jan 23, 2010
15 min 30 min 45 min
Recipe Rascal