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Plum Pudding for Children
INGREDIENTS.-1 lb. of flour, 1 lb. of breadcrumbs, lb. of raisins, lb. of currants, lb. of suet, 3 eggs, lb. of sugar, milk, 2 oz. of candied peel, 1 teaspoonful of powdered allspice, 1/2 saltspoonful of salt. AVERAGE COST, 2s.
Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours. Serve with a sprig of holly placed in the PLUM PUDDING. middle of the pudding, and a little pounded sugar sprinkled over it.
TIME.-5 hours.
SEASONABLE at Christmas.
Plum Pudding, Christmas. (Very Good.) - INGREDIENTS.-1 lb. of raisins, lb. of currants, lb. of mixed peel, lb. of bread-crumbs, lb. of suet, 8 eggs, 1 wineglassful of brandy, 1 lb. of sugar. AVERAGE COST, 3s. 6d.
Stone and cut the raisins in halves, but do not chop them; wash, pick and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them well together with the sugar; then moisten the mixture with the eggs, which should be well beaten, and the brandy; stir well, that everything may be very thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil for 5 or 6 CHRISTMAS PLUM PUDDING IN MOULD. hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking. As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it. The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandysauce. On Christmas-day a sprig of holly. is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame.
TIME.-5 or 6 hours the first time of boiling; 2 hours the day it is to be served. SEASONABLE on the 25th of December, and on various festive occasions till March.
Note. Five or six of these puddings should be made at one time, as they will keep good for PLUM PUDDING. many weeks, and in cases where unexpected guests arrive, will be found an acceptable and, as it only requires warming through, a quicklyprepared dish. Moulds of every shape and size are manufactured for these puddings, and may be purchased of Messrs. R. & J. Slack, 336, Strand.