atter and cooked into the pudding.
PLUM PUDDING:Mix ingredients in order
PUDDING:
Mix all together. Steam for 30-40 minutes in 350F oven.
LEMON SAUCE:
Cook until thick. Serve warm on the plum pudding.
oda and add to the plum mixture, stirring gently. Generously butter
nto well greased 6 cup pudding mold or large heat-proof
fore stirring up the pudding, combine the candied fruit,
Mix brown sugar, bread crumbs, eggs and soft butter well.
Add remaining ingredients one by one, mixing well after each addition.
Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
Serve with Brandy Sauce.
Mix suet, eggs and corn syrup.
Sift dry ingredients and add in turn with water; stir in remaining ingredients.
Fill well-greased 1 1/2-quart mold 2/3 full.
Cover tightly; steam 1 1/2 to 2 hours.
Serve with hot Lemon-Nutmeg Sauce (recipe follows).
owl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar
In a large bowl, combine suet, fruits, bread crumbs, spices, salt,
Mix all ingredients and pour into two 1 pound coffee cans. Cover with wax paper before pudding lid on.
Steam slowly for 2 hours.
nd shredded apple.
Combine suet, flour, brown sugar, breadcrumbs, allspice
he currants and mince the suet finely.
Cut candied peel
Chop the suet finely; cut the peel into small pieces.
Put suet, currants, raisins and peel in large bowl.
Add lemon rind, sugar, spices, flour and bread crumbs.
Moisten with the well-beaten eggs and grape juice.
ogether until lemon-colored; add suet and soaked crumbs and stir
Combine raisins, currants, nutmeats and 1/2 cup flour. Combine eggs, molasses, buttermilk, suet and fruit juice.
Combine remaining flour, bread crumbs, soda, spice and salt.
Pour into 1 1/2-quart mold.
Cover mold; set in deep kettle.
Add water to 1-inch below cover of mold.
Cover and steam 2 hours.
Mix suet, flour, raisins, currants, 1/2 cup sugar, bread crumbs, eggs and flavorings together well.
Add a little milk to moisten if needed.
Place on floured cloth.
Tie securely, leaving room for expansion.
Boil gently for 5 hours.
n a bowl, combine the suet, breadcrumbs, raisins, candied fruit and
Beat eggs light.
Add sugar, flour, soda, spices, milk, bread crumbs and suet.
Flour fruit mix.
Add to batter.
Bake in a steam pan for 3 hours with room to rise at 300\u00b0.
Decorate with blanched almonds and glazed fruit.
Serve with sugar saturated in lemon extract and lighted.
Top with whipped cream.
Combine suet, boiling water, brown sugar, molasses, soda, salt and enough flour to mix together.
Add raisins, citron, currants, lemon peel and allspice.
Place in greased 1-pound coffee cans. Steam over boiling water for about 1 hour.
Test with a toothpick. Serve with hard sauce.
Soak together bread crumbs and milk.
Beat egg yolks until creamy.
Chop suet fine and salt.
Cut citron into small pieces. Put all together; steam in tight container or bag for 3 to 4 hours.