English Plum Pudding I
A dish built around stale bread crumbs and scalded milk.
contains glutencontains dairycontains eggscontains meatcontains alcohol
Ingredients
US
Metric
- ½ lb. stale bread crumbs
- 1 cup scalded milk
- ¼ lb. sugar
- 4 eggs
- ½ lb. raisins, seeded, cut
- in pieces, and floured
- ¼ lb. currants
- ¼ lb. finely chopped figs
- 2 oz. finely cut citron
- ½ lb. suet
- ¼ cup wine and brandy mixed
- ½ teaspoon grated nutmeg
- ¾ teaspoon cinnamon
- ⅓ teaspoon clove
- ⅓ teaspoon mace
- 1½ teaspoons salt
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
Nutrition (estimated, per serving)
| Calories | 457 |
|---|---|
| Protein | 7.3 g |
| Fat | 23.2 g |
| Carbs | 57.7 g |
| Fiber | 4.0 g |
| Sodium | 521 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States