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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