Plum Pudding
A dish built around stale bread crumbs and scalded milk.
contains glutencontains dairycontains eggscontains nutscontains alcohol
Ingredients
US
Metric
- 225 g stale bread crumbs
- 240 ml scalded milk
- 80 ml soft brown sugar
- 5 eggs
- 240 ml raisins seeded and shredded
- 180 ml English currants
- 120 ml English walnut meats chopped
- 160 ml figs chopped fine
- 120 ml citron cut in thin shreds
- 160 ml Cottolene
- 60 ml brandy
- 1/2 grated nutmeg
- 5 ml cinnamon
- 2 ml mace
- 2 ml cloves
- 1-1/2 teaspoons salt
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Add the bread crumbs to the scalded milk and let soak for one or more hours.
- Beat the egg yolks until very light, then add them to the crumb mixture along with the brown sugar.
- Mix the raisins, currants, and figs with the walnut meats and citron, then add them to the crumb mixture.
- Cream the Cottolene and add it to the mixture.
- Sift the spices together, then add them to the mixture along with the brandy.
- Beat the egg whites until stiff, fold them into the mixture, and mix thoroughly.
- Turn the mixture into a well-greased tube mold and steam for five to six hours.
- Remove the pudding from the mold onto a hot serving platter.
- Garnish with sprays of holly and pour brandy around the pudding.
- Light the brandy with a taper and bring the pudding to the table in flames.
Make it yours
Edition
Primary
based.cooking
Nutrition (estimated, per serving)
| Calories | 453 |
|---|---|
| Protein | 14.4 g |
| Fat | 14.0 g |
| Carbs | 71.2 g |
| Fiber | 5.5 g |
| Sodium | 762 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States