Plum Pudding Recipe

2 lbs. suet

1 lb. sugar

1/2 lb. flour

12 eggs

1 pint milk

2 nutmegs grated

1/4 oz. cloves.

2 lbs. bread crumbs (dry)

2 lbs. raisins

2 lbs. currants

1/4 lb. orange & lemon peel

1 cup brandy

1/2 oz. mace

1/4 oz. allspice



Free suet from strings and chop fine. Seed raisins, chop fine and dredge

with flour. Cream suet and sugar; beat in the yolks when whipped smooth

and light; next put in milk; then flour and crumbs alternately with

beaten whites; then brandy and spice, and lastly the fruit well dredged

with flour. Mix all thoroughly. Take well buttered bowls filled to the

top with the mixture and steam five hours. (This pudding will keep a

long time).



When cold cover with cheesecloth and tie with cord around the rim of the

bowl. Steam again one hour before using. Use wine or brandy sauce. When

on the table pour a little brandy or rum over the top of the pudding and

set fire to it. This adds much to the flavor.

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