Plum Pudding.
A dish built around boiling milk and fine cracker crumbs.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 gills of boiling milk
- 1/2 pint of fine cracker crumbs
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of sugar
- 1 gill of stoned raisins
- 1 gill of currants
- 1 tablespoonful of shredded citron
- 1/4 teaspoonful of salt
- 1/4 teaspoonful of grated nutmeg
- 1/2 teaspoonful of cinnamon
- 2 eggs
Make it lactose-friendly
- 3 gills of boiling milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Pour the milk on the cracker crumbs and spice. Add the butter, and set away to cool. Beat together the yolks of the eggs and the sugar. Add this and the fruit to the cooled mixture. Beat the whites of the eggs to a stiff froth and stir them into the pudding. Turn the batter into a well buttered mould; then cover closely and steam for five hours. Serve with a hot sauce.
- This rule may be doubled, making two small puddings, one of which can be kept in a cool place for a couple of weeks. Steam it at least an hour when it is warmed up.
Nutrition (estimated, per serving)
| Calories | 369 |
|---|---|
| Protein | 13.6 g |
| Fat | 14.0 g |
| Carbs | 51.2 g |
| Fiber | 2.4 g |
| Sodium | 367 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States