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Plum Pudding

A dish built around stale bread crumbs and scalded milk.

contains glutencontains dairycontains eggscontains nutscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1/2 lb. stale bread crumbs
  • 1 cup scalded milk
  • 1/3 cup soft brown sugar
  • 5 eggs
  • 1 cup raisins seeded and shredded
  • 3/4 cup English currants
  • 1/2 cup English walnut meats chopped
  • 2/3 cup figs chopped fine
  • 1/2 cup citron cut in thin shreds
  • 2/3 cup Cottolene
  • 1/4 cup brandy
  • 1/2 grated nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon cloves
  • 1-1/2 teaspoons salt
Make it lactose-friendly
  • 1 cup scalded milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce.

Make it yours (1 variations)

Edition Primary based.cooking

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Nutrition (estimated, per serving)
Calories453
Protein14.4 g
Fat14.0 g
Carbs71.2 g
Fiber5.5 g
Sodium762 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States