Reference > Farmer's Cookbook > HOT PUDDINGS > English Plum Pudding II
  English Plum Pudding I Lemon Sauce I  

English Plum Pudding II

6 ozs. flour
1 cup molasses
6 ozs. stale bread crumbs
3 ozs. candied orange peel, finely cut
3/4 lb. raisins, seeded and cut in pieces

1 teaspoon grated nutmeg
3/4 lb. currants
1 teaspoon mace
3/4 lb. suet, finely chopped
6 eggs, well beaten
10 ozs. sugar
2 teaspoons salt

Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.

Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.

Liquid Sauce. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.

  English Plum Pudding I Lemon Sauce I  

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