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Plum Pudding Recipe
|Raisins||1 1⁄2 Cup (24 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Tart apples||1⁄2 Cup (8 tbs), chopped|
|Ground nutmeg||1⁄2 Teaspoon|
|Suet||1⁄3 Pound, ground|
|Candied citron||1⁄4 Cup (4 tbs), chopped|
|Candied lemon peel||1⁄4 Cup (4 tbs), chopped|
|Candied orange peel||1⁄4 Cup (4 tbs), chopped|
|Dates||1⁄4 Cup (4 tbs), chopped|
|Rum/Brandy / cider||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Fine bread crumbs||3 Cup (48 tbs) (One Day Old)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Ground cinnamon||3⁄4 Teaspoon|
|Eggs||6 , well beaten|
Serving size: Complete recipe
Calories 4105 Calories from Fat 1663
% Daily Value*
Total Fat 185 g284.2%
Saturated Fat 93.4 g467.1%
Trans Fat 0 g
Cholesterol 1388.6 mg
Sodium 2437.3 mg101.6%
Total Carbohydrates 547 g182.3%
Dietary Fiber 29.2 g116.9%
Sugars 391 g
Protein 67 g134.2%
Vitamin A 36% Vitamin C 427.7%
Calcium 92.2% Iron 99.6%
*Based on a 2000 Calorie diet
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.