English Plum Pudding I
A dish built around stale bread crumbs and scalded milk.
contains glutencontains dairycontains eggscontains meatcontains alcohol
Ingredients
US
Metric
- ½ lb. stale bread crumbs
- 1 cup scalded milk
- ¼ lb. sugar
- 4 eggs
- ½ lb. raisins, seeded, cut
- in pieces, and floured
- ¼ lb. currants
- ¼ lb. finely chopped figs
- 2 oz. finely cut citron
- ½ lb. suet
- ¼ cup wine and brandy mixed
- ½ teaspoon grated nutmeg
- ¾ teaspoon cinnamon
- ⅓ teaspoon clove
- ⅓ teaspoon mace
- 1½ teaspoons salt
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak the bread crumbs in the scalded milk and let stand until cool.
- Add the sugar, beaten egg yolks, raisins, currants, figs, and citron to the bread crumb mixture.
- Chop the suet and cream it by working it with your hand.
- Combine the suet with the bread crumb and fruit mixture.
- Add the wine and brandy mixture, nutmeg, cinnamon, clove, mace, and salt.
- Beat the egg whites until stiff and add them to the mixture.
- Turn the mixture into a buttered mould and cover it.
- Steam for six hours.
Nutrition (estimated, per serving)
| Calories | 457 |
|---|---|
| Protein | 7.3 g |
| Fat | 23.2 g |
| Carbs | 57.7 g |
| Fiber | 4.0 g |
| Sodium | 521 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States