English Plum Pudding Recipe

MRS. BLAIR.



Two pounds and a half raisins, three quarters of currants, two pounds

finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds

finely chopped suet, six ounces mixed candied peel, juice and rind of

two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half

ounce pounded bitter almonds, gill of brandy or if objected to, any

flavoring at hand. Stone and cut up the raisins do not chop them; wash

and dry the currants; cut the candied peel into thin slices; mix all the

dry ingredients well together and moisten with the eggs, which should be

well beaten; then stir in the flavoring, and when all is thoroughly

mixed, add about half a pound of flour and put the pudding into a stout

new cloth; or boil in two moulds for twelve hours and serve with rich

sauce.

Vote