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Plum Pudding

Puddings

Boiled sponge pudding made with dark fruit. The name appears to derive from the shape of the pudding, rather than its contents as very few receipts actually contain plums. (Mrs.B, etc)


Original Receipt in Hammond 1819;

Common plum-pudding,
Take a pound of flour, a pound of shred suet, and a pound of currants, one egg, beaten up in milk, some lemon and spice to fancy, and a glass of brandy. This pudding will be very good, and requires to be boiled thee or four hours.




Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

AN UNRIVALLED PLUM-PUDDING.
1326. INGREDIENTS: 1-½ lb. of muscatel raisins, 1-3/4 lb. of currants, 1 lb. of sultana raisins, 2 lbs. of the finest moist sugar, 2 lbs. of bread crumbs, 16 eggs, 2 lbs. of finely-chopped suet, 6 oz. of mixed candied peel, the rind of 2 lemons, 1 oz. of ground nutmeg, 1 oz. of ground cinnamon,½ oz. of pounded bitter almonds, ¼ pint of brandy.
Mode: Stone and cut up the raisins, but do not chop them; wash and dry the currants, and cut the candied peel into thin slices. Mix all the dry ingredients well together, and moisten with the eggs, which should be well beaten and strained, to the pudding; stir in the brandy, and, when all is thoroughly mixed, well butter and flour a stout new pudding-cloth; put in the pudding, tie it down very tightly and closely, boil from 6 to 8 hours, and serve with brandy-sauce. A few sweet almonds, blanched and cut in strips, and stuck on the pudding, ornament it prettily. This quantity may be divided and boiled in buttered moulds. For small families this is the most desirable way, as the above will be found to make a pudding of rather large dimensions.
Time: 6 to 8 hours. Average cost: 7s. 6d.
Seasonable: in winter. Sufficient: for 12 or 14 persons.
Note: The muscatel raisins can be purchased at a cheap rate loose (not in bunches): they are then scarcely higher in price than the ordinary raisins, and impart a much richer flavour to the pudding.




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