Plum Pudding. Old English Recipe


1 lb. Raisins, 1 lb. Currants, 1 lb. Beef Suet. ½ lb. Candied Citron. ¾ lb. Sugar.

7 Eggs.

2 oz. Flour.

1 tablespoonful of Mixed Spices Ginger, Cinnamon, Nutmeg. 1 tumbler of Brandy,

Stone and clean the raisins, wipe the currants; cut the beef suet very fine, also the candied citron; whisk the whites and yolks separately; mix all together. Boil in a well-floured cloth, or mould, for six hours. Improves by being made weeks before, and kept till wanted. Very good.

An Excellent Plum Pudding. Made Without Eggs. English


½lb. Flour.

6oz. Raisins.

6oz. Currants.

6 oz. Chopped Suet.

¼ lb. Brown Sugar.

¼ lb. Mashed Carrots.

¼lb. Mashed Potatoes.

1 tablespoonful of Treacle or Golden

Syrup. 1 oz. Candied Lemon Peel. 1 oz. Citron.

1 teaspoonful of Mixed Spices - Ginger, Cinnamon, Nutmeg.

Mix flour, currants, suet, sugar well. Have ready the above proportions of carrot and potato, and stir them into the other ingredients; add treacle and lemon peel, but no other liquid, or it will be spoiled. Boil in a mould, but do not fill it quite, as it must have room to swell. Let it boil for four hours. This pudding is best mixed over-night. Serve with brandy sauce. (See SAUCE FOR PUDDINGS "Bessie's.")