English Plum Pudding
A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).
A historical recipe
Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- six ounces of finely grated bread
- a pound of flour
- a pound of beef suet floured
- a teaspoonful salt
- a pound of granulated sugar
- a pound of raisins stoned
- a pound of washed currants
- two ounces each of candied lemon
- two ounces of citron shredded
- a pound apple chopped fine
- an ounce of mixed spice
- a teaspoonful of fresh grated lemon-peel
- a pint of rich milk
- a gill of brandy
- five eggs
Method
- Take six ounces of finely grated bread, and mix with them a pound of flour, a pound of beef suet floured and chopped fine, a teaspoonful salt, half a pound of granulated sugar, three-fourths of a pound of raisins stoned and chopped, three-fourths of a pound of washed currants, two ounces each of candied lemon and orange peel, two ounces of citron shredded, a quarter of a pound apple chopped fine, half an ounce of mixed spice, consisting of ground cloves, cinnamon, and grated nutmeg, and half a teaspoonful of fresh grated lemon-peel.
- Mix these ingredients thoroughly, and work the mixture into a stiff batter by adding to it five eggs beaten up with half a pint of rich milk and a gill of brandy;
- turn the mixture into a floured towel;
- shape it nicely;
- tie it up not too tightly, but leave room enough for it to swell.
- Put it into a saucepan of boiling water, and keep it boiling for five hours uninterruptedly.
- Have a kettle of boiling water ready to add to your saucepan as fast as the water evaporates.
- When done sift powdered sugar over it;
- pour a little brandy or Jamaica rum round it;
- set a match to the liquor, and send it to the table with a hard or brandy sauce.
Plating
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