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ENGLISH PLUM PUDDING - CIRCA 1855

 1 lb. raisins

1 lb. currants 1 lb. sugar 1 lb. beef suet, chopped fine 1 dozen eggs 1 tsp. ground cloves 1/2 lb. butter 1 tsp. nutmeg 1 Tbsp. lemon peel 1/2 teacup cornstarch 1/2 teacup sweet milk

 SAUCE
  
 1 qt. boiling water

butter (size of large egg) cornstarch flavouring (of choice)

 Mix raisins, currants, sugar, suet, eggs, cloves, butter, nutmeg, lemon peel, cornstarch and milk all together and tie in a clean white cloth that has been dampened and floured. Place on a plate in bottom of kettle. Boil for 4 hours. Melt together 1 quart boiling water and butter the size of a large egg. Thicken with cornstarch to consistency required for sauce. Add any flavor desired and sweeten to taste. Spoon on sliced pudding and serve. 

(This recipe came from Yorkshire, England, April, 1855.)


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