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Plum Pudding

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  Raisins 1 1⁄2 Cup (24 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Tart apples 1⁄2 Cup (8 tbs), chopped
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Suet 1⁄3 Pound, ground
  Candied citron 1⁄4 Cup (4 tbs), chopped
  Candied lemon peel 1⁄4 Cup (4 tbs), chopped
  Candied orange peel 1⁄4 Cup (4 tbs), chopped
  Dates 1⁄4 Cup (4 tbs), chopped
  Rum/Brandy / cider 1⁄4 Cup (4 tbs)
  Ground cloves 1⁄4 Teaspoon
  Brown sugar 2⁄3 Cup (10.67 tbs), firmly packed
  Fine bread crumbs 3 Cup (48 tbs) (One Day Old)
  Milk 3⁄4 Cup (12 tbs), scalded
  Ground cinnamon 3⁄4 Teaspoon
  Eggs 6 , well beaten

Combine crumbs with salt, spices, and brown sugar.
Stir in the scalded milk and cool.
Mix in eggs and suet, then add all the fruits and rum, brandy, or cider.
Work mixture with your hands to distribute fruit evenly.
Place in a greased 2 quart mold.
Seal securely with lid or foil and stand on a rack in the bottom of a kettle.
Add enough boiling water to cover the mold halfway.
Cover kettle rightly and steam over a low heat for 5 to 6 hours.
Add more boiling water when necessary.

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Plum Pudding Recipe