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.

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