English Plum Pudding No 1 Recipe

1/2 pound of seeded raisins, same of currants, well washed and dried,

grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon

each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a

pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of

bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6

well-beaten eggs. Chop the suet very fine, after removing the skin, and

put it, together with the flour and bread crumbs, into a large bowl;

then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs

until very light, and add to the contents in the bowl and mix well

together. Stir in 1 pint of old English ale. Flour the raisins and

currants and add to the compound. Butter a tin pudding-mold, put in the

pudding, taking care to well secure the cover. Have ready a kettle of

boiling water. Place the mold in it, and keep boiling constantly five

hours.



SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar

and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon

of corn starch, blended with a little cold milk. Add gradually to the

beaten batter and eggs. Put all on the fire, and stir constantly until

it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with

the pudding. A hard sauce used in connection with the hot one is a great

improvement.

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