"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mother's Flame Plum Pudding Recipe

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This recipe for Mother's Flame Plum Pudding, by , is from The Ultimate Donovan Family 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!

Denise Wyer


2 eggs
3/4 cup sugar
2 tsp. nutmeg
1 1/2 tsp ground cloves
2 1/2 tsp cinnamon
1 tsp salt
1 cup dark molasses
2/3 cup ground figs
1 cup suet, ground
1 cup nut meats, chopped
1 cup mixed fruit
2 cups raisins
2 cups flour
1 tsp baking soda
1 cup white dried bread crumbs
1/2 cup milk

Beat eggs, add sugar, spices, salt, molasses and suet. Add nuts and fruit. Sift flour and soda onto the bread crumbs. All the dry ingredients to the egg batter alternately with milk.

Grease plum pudding pan. Fill with the mixture and cover tightly. Place the container in a pan filled 3/4 of the way up with water. Put a ring of some kind underneath. Simmer approximately 4 to 5 hours.

Personal Notes:
Personal Notes:
A favorite holiday dish of my fathers' and loved by all the Rice children. Make every Thanksgiving and watch all their eyes light up. If there is any left over - freeze and serve until it is gone! Will last more than 100 years.




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