Old English Plum Pudding Recipe

MRS. JOHN JACK.



One pound each of stoned raisins, currants, beef kidney suet, granulated

sugar, bread crumbs, and flour, one half pound candied lemon and citron

peel mixed; one tablespoon salt, one teaspoonful each of finely ground

nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter

almonds chopped fine, the red part of three large carrots grated,

breakfast cupful of strong coffee, strained at breakfast, cupful of

molasses, and enough pure apple cider to make the whole of the proper

consistency. Mix thoroughly and stand in a warm place over night, put

into mould or pudding bag, tie tightly and boil gently for twelve hours.

In serving make a sauce of flour, water, butter, and sugar flavored with

brandy. Place the pudding on a hot dish, stick a sprig of berried holly

in the centre, pour a wineglassful of brandy around it and set fire to

it.

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