1007. A First-Rate Plum Pudding

Half a pound of raisins, stoned.

Half a pound of currants well washed and dried.

Quarter of a pound of mixed peels, cut in dice.

Half a nutmeg, grated.

Half a tea-spoonful of pounded cinnamon.

The grating of two lemons.

The juice of one.

A small particle of salt.

One pound of bread crumbs.

Half a pound of moist sugar.

Seven eggs, yolks and whites.

Three quarters of a pound of beef, or mutton suet, chopped very fine.

Two glasses of brandy.

Two ditto of sherry. First, break your eggs, beat them well in your basin then add your spice, salt, and peels: then, the sugar, sweet plums, and currants: then, the bread crumbs: then, the brandy and wine.

Sauce For It

Break three yolks of eggs, a little sugar, and a gill of cream. Stir it over the fire, till thick, then add a glass of brandy to it. Stir it all the time. Butter well a three pint round plain mould, then paper the sides and bottom quite smooth. Butter the paper likewise,'steam it for three or four hours, put paper on the top: when done turn your mould over on the dish, then lift it off gently: should the paper adhere to the pudding, take it clean off; pour the white pudding sauce over it.

1008. Plum Pudding

Stone half a pound of raisins, wash clean and pick half a pound of currants, chop half a pound of beef or mutton suet very fine, have some bread crumbs made fine through a wire sieve, cut fine a little candied orange, lemon, and citron, grate a little nutmeg, a few grains of powdered cinamon, break eight eggs (according to the size pudding required), beat them up in a large basin, then add your spice and a quarter of a pound of fine sugar, then your candies, currants, and raisins, sweeten then a cup of cream or milk, add the grating of one lemon, mix in bread crumbs until it is quite stiff and well mixed, add a glass of brandy and two of sherry, let it stand for some hours; butter a plain round mould if you have it, sprinkle it all over with fried bread crumbs. It will take three hours to steam. Pour sauce over it - any that may be approved. You will find it in another place in the book.

1009. The Old English Christmas Plum Pudding

To make what is termed a pound pudding, take of raisins well-stoned, currants thoroughly washed, one pound each; chop a pound of suet very finely and mix with them, add a quarter of a pound of flour, or bread very finely crumbled, three ounces of sugar, one ounce and a half of grated lemon peel, a blade of mace, half a small nutmeg, one tea-spoonful of ginger, half a dozen eggs well beaten, work it well together, put it into a cloth, tie it firmly - allowing room to swell - and boil, not less than five hours. It should not be suffered to stop boiling.

1010. Plum Pudding

Take the crumb of a penny loaf, cut it into slices and soak them in boiling milk till quite soft, then beat the bread up with half of a pound of clarified sugar, the same quantity of currants, the same of raisins stoned, five eggs well beaten, candid orange, lemon, and citron, a few bitter almonds pounded, and sugar to the taste; mix all thoroughly, add a cup of brandy, place it into a dish and bake it, when done turn it out and sprinkle powdered sugar over.

The above ingredients make an excellent pudding boiled in a well floured cloth or mould. As a plum pudding requires to be well done, be careful to boil it sufficiently.