English Plum Pudding II
A dish where flour and stale bread crumbs do the work.
contains glutencontains eggscontains meat
Ingredients
US
Metric
- 6 ozs. flour
- 6 ozs. stale bread crumbs
- ¾ lb. raisins, seeded and cut in pieces
- ¾ lb. currants
- ¾ lb. suet, finely chopped
- 10 ozs. sugar
- 1 cup molasses
- 3 ozs. candied orange peel, finely cut
- 1 teaspoon grated nutmeg
- 1 teaspoon mace
- 6 eggs, well beaten
- 2 teaspoons salt
Steps
- Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.
- =Hard Sauce.= Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
- =Liquid Sauce.= Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.
Nutrition (estimated, per serving)
| Calories | 440 |
|---|---|
| Protein | 5.2 g |
| Fat | 18.2 g |
| Carbs | 67.1 g |
| Fiber | 3.0 g |
| Sodium | 339 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States