Plum Pudding
- 1 quart flour
- 1 Irish potato, mashed & free from lumps
- 1 tsp salt
- 2 ounces yeast
- 6 eggs, whites & yolks beaten separately, very light
- 1/2 lb butter
- 2 lbs raisins, stoned & cut up
- 1 nutmeg, grated
Sift the flour. Rub the mashed potato into it. Add salt and yeast. Add the beaten eggs and enough water to make a soft dough. Knead for half an hour without stopping.
In winter, set it in a warm location; in summer, set it in a cool place to rise up.
An hour before serving, knead the butter, stoned raisins and grated nutmeg into the mixture. Work it very little, just enough to mix.
Wet a thick cloth and flour it. Tie it loosely so that the pudding may have room to rise up. Put in a kettle of lukelukewarm water, heating slowly until it boils. Boil for about an hour.
Serve with wine sauce.
In winter, set it in a warm location; in summer, set it in a cool place to rise up.
An hour before serving, knead the butter, stoned raisins and grated nutmeg into the mixture. Work it very little, just enough to mix.
Wet a thick cloth and flour it. Tie it loosely so that the pudding may have room to rise up. Put in a kettle of lukelukewarm water, heating slowly until it boils. Boil for about an hour.
Serve with wine sauce.
Submitted by Jan 23, 2010
15 min 30 min 45 min
15 min 30 min 45 min