Home › Puddings and Pudding Sauces › English Plum Pudding

English Plum Pudding

This recipe makes one large, or several small puddings: One pound of finely chopped suet; one pound of stoned and halved raisins; one pound of curants; one pound of sultanas; one pound chopped mixed peel; one-half pound of flour; one-half pound bread crumbs; one full teaspoon of mixed spices; one pound of brown sugar or one and one-half pounds of granulated sugar; eight eggs, well beaten; one wine-glass of brandy (if liked). Flour the fruit before using. Mix all together adding the eggs and brandy last. Stir thoroughly over and over again before putting into the pudding cloths or molds and boil ten hours if in one pudding, and seven hours if in smaller sizes.