"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Plum Pudding Recipe

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This recipe for Classic Plum Pudding, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb seedless raisins
1 lb dried currants
1 lb finely chopped beef suet (fat)
1 lb day old bread cubed
1 lb brown sugar
2 oz candied lemon peel
2 oz candied orange peel
2 oz citron peel
1 nutmeg, grated
1 tsp allspice
1/2 tsp ground ginger
1/2 tsp salt
8 eggs, separated
1 large square cheese cloth




Directions:
Directions:
Put a huge pot of water on the stove and bring it to a boil. Mix all the dry ingredients in a huge bowl. Add the egg yolks, beat the egg whites until frothy, stir into mixture. Grease a mold or large bowl and spoon the mixture in, cover with a plate, set aside. Plunge the cheesecloth into the boiling water, then drag it through flour, wrap the pudding in the cloth, tie it securely and boil the whole thing for six hours. Take it out and put it on a drain rack overnight. The next day, boil it another 2 hours, remove from pot and plunge it into cold water. Untie the cheese cloth and invert the pudding onto a serving dish. Sprinkle with powdered sugar and serve with vanilla sauce and brandy.

Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
Easy Alternative: SPRINKLE POWDERED SUGAR OVER A COUPLE OF BRICKS AND DRINK THE BRANDY!
Personal Notes:
Personal Notes:
Bob Cratchit called it Mrs. Cratchit's "greatest success" You'll call it fattening, just don't call it fruitcake! Taken from Hints for Modern Homes, 1881. Copied from AARP magazine.

 

 

 

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