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Plum Pudding, A Pound
IN- GREDIENTS for pudding for 12 persons.-1 lb. of suet, 1 lb. of currants, 1 lb. of stoned raisins, 8 eggs, 1 grated nutmeg, 2 oz. of sliced candied peel, 1 teaspoonful of ground ginger, lb. of bread-crumbs, lb. of flour, pint of milk. AVERAGE COST, 2s.
Chop the suet finely; mix with it the dry ingredients; stir these well together, BAKED PUDDING OR CAKE MOULD. and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil for 5 hours, or rather longer, and serve with brandy sauce.
TIME.-5 hours, or longer.
SEASONABLE in winter.
Note. The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about 11 hour.
Plum Pudding. (Fresh Fruit.) INGREDIENTS for pudding for 6 or 8 persons. lb. of suet crust, 1½ pint of Orleans or any other kind of plum, 1/4 lb. of moist sugar.
AVERAGE COST, 10d.
Line a pudding-basin with suet crust rolled out to the thickness of about½ inch; fill the basin with the fruit, put in the sugar and cover with crust. Fold the edges over, and pinch them together to prevent the juice escaping. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 24 hours. Turn it out of the basin, and serve quickly.
TIME,-2 to 2 hours.
PLUMS, FRENCH, STEWED.
SEASONABLE, with various kinds of plums, from the beginning of August to the beginning of October. Plum Pudding. (Vegetarian Recipe.) -INGREDIENTS for pudding for 6 persons. -1 lb. of flour, 1/2 lb. of sultanas, 1/2 lb. of currants, 1 lb. of butter, rind of 1 lemon, 3 eggs, a teaspoonful of baking-powder. AVER- AGE COST, 1s. 4d.
Mix the powder with the flour, rub in the butter, add to them the currants, washed and dried, the sultanas, picked over, and a little nutmeg, if liked. Mix with the eggs, well beaten, and a little milk, if necessary.
Put the pudding in a buttered basin, and steam for 4 hours. Serve with wine sauce.
TIME.-4 hours.
SEASONABLE in winter.