Old English Plum Pudding
Ingredients
- 1 pound of raisins, stoned
- 1 pound of Zante currants, washed and dried
- 1 pound finely chopped suet
- 1 pound grated stale bread
Mix these ingredients and add:
- 1 pound sugar
- 1 pound flour
- 1 quart of milk
- 6 eggs, well-beaten
- 1 blade of mace
- 1/2 nutmeg, grated
- 1 quart of milk
- 1 pound blanched almonds
Directions
Citron, shredded, and candied orange and lemon peel may be added to enrich it, but are not absolutely necessary. Sultana raisins may also be added, but the rule given above without these extra ingredients will be found very nice. A wineglassful of rosewater will be found an addition.
Beat the eggs, mix with the milk and add after the other articles are mixed together. If the milk should be found hardly enough to moisten the pudding sufficiently, add a very little more. Put in a cloth, tying firmly and allowing room for the pudding to swell. Boil eight to ten hours, never allowing the water to boiling.
A better way is to divide the rule. The pudding may also be boiled in 1 large or several small basins with floured cloths tied over the tops. There is not so much loss of sweetness in this case. Serve hot with vanilla sauce or hard sauce. May be kept tied up for months ; when wanted, boil one hour. Plum puddings of all kinds may be boiled four or five hours the day before using, hung up in the cloth, and finished boiling the next day in time to serve hot.