Rich Plum Pudding
- 9 eggs, beaten to a froth
- Flour
- 1 pint milk
- 2 lbs raisins, stoned
- 2 lbs currants, washed, picked & dried
- 1/4 lb bitter almonds, blanched & divided
- 3/4 lb brown sugar
- 3/4 lb beef suet, finely chopped
- 1 nutmeg, finely grated
- 1 tsp ground allspice
- 1 tsp mace
- 1 tsp cinnamon
- For the sauce:
- 1 cup sugar
- 1 cup butter
- 1 egg
- 1 Tbsp wine or brandy
Add enough flour to the beaten eggs to make a thick batter, free from lumps. Add milk and beat well. Afterwards, add the fruits, sugar and chopped suet, in small quantities at a time, keeping it well stirred. Lastly, add the spices.
This pudding should be mixed several days before cooking and then beaten well. Add more milk, if necessary.
Make this into 2 puddings. Put in cotton bags and boil for 4 hours. By changing the bags and hanging in a cool, dry place, they will keep for 6 months. Steam and serve proudly with sauce.
For the sauce, mix the butter and sugar. Beat with enthusiasm together. Break an egg in and mix well. Add wine or brandy. Serve immediately and your guests will love it.
This pudding should be mixed several days before cooking and then beaten well. Add more milk, if necessary.
Make this into 2 puddings. Put in cotton bags and boil for 4 hours. By changing the bags and hanging in a cool, dry place, they will keep for 6 months. Steam and serve proudly with sauce.
For the sauce, mix the butter and sugar. Beat with enthusiasm together. Break an egg in and mix well. Add wine or brandy. Serve immediately and your guests will love it.
Submitted by Jan 23, 2010
15 min 30 min 45 min
15 min 30 min 45 min