Plum Pudding Recipe
Ingredients
| 3 cups fine bread crumbs, one day old | ||
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 3/4 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Brown sugar | 2/3 Cup (16 tbs), firmly packed | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Eggs | 6 , Well beaten | |
| Suet | 1/3 pound | |
| Raisins | 1 1/2 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs) | |
| Candied orange peel | 1/4 Cup (16 tbs), chopped | |
| Candied lemon peel | 1/4 Cup (16 tbs), chopped | |
| Citron | 1/4 Cup (16 tbs), candied | |
| Dates | 1/4 Cup (16 tbs), chopped | |
| 1/2 cup tart apples, chopped | ||
| 1/4 cup rum, brandy, or cider | ||
Directions
Combine crumbs with salt, spices, and brown sugar.
Stir in the scalded milk and cool.
Mix in eggs and suet, then add all the fruits and rum, brandy, or cider.
Work mixture with your hands to distribute fruit evenly.
Place in a greased 2 quart mold.
Seal securely with lid or foil and stand on a rack in the bottom of a kettle.
Add enough boiling water to cover the mold halfway.
Cover kettle rightly and steam over a low heat for 5 to 6 hours.
Add more boiling water when necessary.
Stir in the scalded milk and cool.
Mix in eggs and suet, then add all the fruits and rum, brandy, or cider.
Work mixture with your hands to distribute fruit evenly.
Place in a greased 2 quart mold.
Seal securely with lid or foil and stand on a rack in the bottom of a kettle.
Add enough boiling water to cover the mold halfway.
Cover kettle rightly and steam over a low heat for 5 to 6 hours.
Add more boiling water when necessary.
Chef
