Regal Plum Pudding Recipe




 Bread slice4 , torn into pieces
 Milk1 Cup (16 tbs)
 Beef suet6 Ounce, ground
 Packed brown sugar1 Cup (16 tbs)
 Slightly beaten eggs2
 Orange juice1⁄4 Cup (4 tbs)
 Vanilla1 Teaspoon
 Raisins2 Cup (32 tbs)
 Snipped pitted dates1 Cup (16 tbs)
 Diced mixed candied fruits and peels1⁄2 Cup (8 tbs)
 Chopped walnuts1⁄2 Cup (8 tbs)
 All purpose flour1 Cup (16 tbs)
 Ground cinnamon2 Teaspoon
 Ground cloves1 Teaspoon
 Ground mace1 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄2 Teaspoon
 Fluffy hard sauce1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6068 Calories from Fat 2200

% Daily Value*

Total Fat 245 g377.6%

Saturated Fat 112.3 g561.5%

Trans Fat 0 g

Cholesterol 602.7 mg

Sodium 3525.7 mg146.9%

Total Carbohydrates 933 g311.1%

Dietary Fiber 49.4 g197.5%

Sugars 671.7 g

Protein 67 g133.6%

Vitamin A 30% Vitamin C 74.6%

Calcium 105.4% Iron 151.1%

*Based on a 2000 Calorie diet


Soak bread in milk and beat to break up.
Stir in ground suet, brown sugar, eggs, orange juice, and vanilla.
In bowl combine raisins, dates, candied fruits and peels, and nuts.
Stir together flour, cinnamon, cloves, mace, baking soda, and salt; add to the mixed fruits and mix well.
Stir in bread-suet mixture.
Pour into well-greased 2-quart mold (do not use ring mold or tube pan).
Cover with foil and tightly tie foil on using string.
Place the mold on rack in deep kettle; add boiling water to the kettle to a depth of 1 inch.
Cover and steam the pudding 3 1/2 hours; add more boiling water if needed.
Cool the pudding for about 10 minutes before removing from the mold.