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Plum Pudding Recipe

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

Beryl Satrang
Added: Friday, September 28, 2007


Plum Pudding:
1 cup flour
1 tsp soda
1 tsp salt
1 tsp cinnamon
3/4 tsp mace
1/4 tsp nutmeg
1 1/2 cup raisins
2 cup currants
3/4 cup finely cut citron
1/3 cup candied orange and lemon peel (finely cut up)
1/2 cup chopped walnuts
1 1/2 soft bread crumbs
2 cup ground suet
1 cup brown sugar
3 eggs, beaten
1/3 cup orange juice

Plum Pudding White Sauce:
3/4 cup butter(melt on stove)
3/4 cup flour
1/2 gallon milk
1 cup sugar
4 tsp vanilla

Grease 2 quart ring mold (bundt pan)
Measure flour, soda, salt, cinnamon, mace and nutmeg into lrg bowl. Stir in fruit, nuts and bread crumbs.
Mix suet, brown sugar, eggs, jelly and orange juice.
Stir into flour mixture, pour into mold, cover mold with aluminum foil.

Place a rack in Dutch oven and pour boiling water into dutch over up to rack. Place filled mold on rack, cover Dutch oven, keep water boiling over low heat and steam pudding 4 hours or until toothpick inserted in center comes out clean.
If it is necessary to add water to during steaming, lift lid and quickly add water to Dutch oven.
Unmold, cut into slices & serve warm with plum pudding white sauce.

Plum Pudding White Sauce:
Melt butter on stove, add flour & milk and stir until getting thick. Add sugar & vanilla to taste.
Serve warm over Plum Pudding




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