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Plum Pudding No 1

(Confectionary.) - (The Lady's Own Cookery Book)

Half a pound of raisins stoned, half a pound of suet, good weight, shred

very fine, half a pint of milk, four eggs, two of the whites only. Beat

the eggs first, mix half the milk with them, stir in the flour and the

rest of the milk by degrees, then the suet and raisins, and a small

tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together

in the beginning, and stir all the ingredients well together. A plum

pudding should never boil less than five hours; longer will not hurt it.

This quantity makes a large plain pudding: half might do.

Other Recipes

English Plum Pudding No 1

1/2 pound of seeded raisins, same of currants, well washed and dried,

grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon

each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a

pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of

bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6

well-beaten eggs. Chop the suet very fine, after removing the skin, and

put it, together with the flour and bread crumbs, into a large bowl;

then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs

until very light, and add to the contents in the bowl and mix well

together. Stir in 1 pint of old English ale. Flour the raisins and

currants and add to the compound. Butter a tin pudding-mold, put in the

pudding, taking care to well secure the cover. Have ready a kettle of

boiling water. Place the mold in it, and keep boiling constantly five


SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar

and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon

of corn starch, blended with a little cold milk. Add gradually to the

beaten batter and eggs. Put all on the fire, and stir constantly until

it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with

the pudding. A hard sauce used in connection with the hot one is a great


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