Plum Pudding No 1 Recipe

Half a pound of raisins stoned, half a pound of suet, good weight, shred

very fine, half a pint of milk, four eggs, two of the whites only. Beat

the eggs first, mix half the milk with them, stir in the flour and the

rest of the milk by degrees, then the suet and raisins, and a small

tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together

in the beginning, and stir all the ingredients well together. A plum

pudding should never boil less than five hours; longer will not hurt it.

This quantity makes a large plain pudding: half might do.

Vote