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Regal Plum Pudding

  Bread slices 4 , torn into pieces
  Milk 1 Cup (16 tbs)
  Beef suet 6 Ounce, ground
  Packed brown sugar 1 Cup (16 tbs)
  Beaten eggs 2
  Orange juice 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Raisins 2 Cup (32 tbs)
  Snipped pitted dates 1 Cup (16 tbs)
  Diced candied fruit 1⁄4 Cup (4 tbs)
  Peel 1⁄4 Cup (4 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  All purpose flour 1 Cup (16 tbs)
  Ground cinnamon 2 Teaspoon
  Ground cloves 1 Teaspoon
  Ground mace 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon

Soak bread in milk; beat to break up.
Stir in ground suet, brown sugar, eggs, orange juice, and vanilla.
In a large bowl combine raisins, dates, candied fruits and peels, and nuts.
Stir together the flour, cinnamon, cloves, mace, soda, and salt; add to the fruit mixture and mix well.
Stir in the bread-suet mixture; mix well.
Pour into well-greased 2-quart mold (do not use ring mold or tube pan).
Cover the mold with foil and tie foil on tightly with string.
Place the mold on rack in deep kettle; add boiling water to the kettle to depth of 1 inch.
Cover and steam the pudding 3 1/2 hours; add more boiling water when needed.
Cool the pudding about 10 minutes; remove from the mold.
Foamy Sauce: In large bowl beat 2 egg whites to stiff peaks, gradually adding 1 cup sifted powdered sugar.
Beat 2 egg yolks and 1/4 teaspoon vanilla till thick; fold into egg whites.
In small bowl whip 1/2 cup whipping cream till soft peaks form; fold whipped cream into egg mixture.

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Regal Plum Pudding Recipe