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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Plum Pudding Recipe

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This recipe for Plum Pudding is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. bread diced
1 c. flour
2 c. suet (cut fine or ground)
2 c. seeded (muscat) raisins
1 c. currants
½ c. citron, if desired, or minced peels
Cut up dates and apple sauce is good
1½ tsp. baking soda
1 scant tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
½ c. brown sugar
4 eggs beaten
½ c. molasses
Milk and leftover coffee can be used to mix batter together
Directions:
Directions:
“Mix bread, suet, and fruits together. Add sugar. Add salt, baking soda, and spices to the flour and sift over the bread, etc. Add eggs, molasses, milk-coffee. Grease molds, and steam for 2½- 3 hours. Serve with hard sauce (sugar and butter creamed together, with vanilla or rum for flavoring)”
Personal Notes:
Personal Notes:
This is the second recipe that Grandma had sent to Mom. Grandma didn’t explain how to actually steam the pudding, but in Mom’s Persimmon Pudding, she gives directions for steaming a pudding like Grandma’s Plum pudding. I imagine it’s the same process.

 

 

 

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