Plum Pudding
Ingredients
- 2 lbs suet
- 1 lb sugar
- ½ lb flour
- 12 eggs
- 1 pint milk
- 2 grated nutmegs
- ¼ oz cloves
- 2 lbs bread crumbs (dry)
- 2 lbs raisins
- 2 lbs currants
- ¼ lb orange peel
- ¼ lb lemon peel
- 1 cup brandy
- ½ oz mace
- ¼ oz allspice
Instructions
- Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).
- When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.