A SMALL PLUM PUDDING

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A Small Plum Pudding image

This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork.

Provided by Julie3551

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup brown sugar
1 cup breadcrumbs, bread raspings sound like dry bread crumbs
4 eggs
1/2 cup butter, originally 1 c beef suet
3/4 cup muscatel raisins, golden raisins might be an acceptable substitute
7/8 cup currants
1/2 cup sultana raisin, the total for the muscatels, currents, and sultanas is 1 1/2 pound, mix and match as desired
1 1/2 ounces candied peel, I plan to use 'that stuff they sell in tubs at Christmastime to make fruitcakes with.'
1/2 lemon, zest of, only, grated
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
2 tablespoons brandy

Steps:

  • Mix brown sugar, bread crumbs, eggs and soft butter well.
  • Add remaining ingredients one by one, mixing well after each addition.
  • Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
  • Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
  • Serve with Brandy Sauce.

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