Recipes > Desserts > Puddings > Plum and Suet Puddings > A Pound Plum-Pudding

A Pound Plum-Pudding


  • 1 pound of suet
  • 1 pound of currants
  • 1 pound of stoned raisins
  • 8 eggs
  • 1/2 grated nutmeg
  • 2 ounces of sliced candied peel
  • 1 teaspoonful of ground ginger
  • 1/2 pound of bread crumbs
  • 1/2 pound of flour
  • 1/2 pint of milk


Chop the suet finely; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil for 5 hours, or rather longer, and serve with brandy-sauce.

Time: 5 hours, or longer.

Sufficient for 7 or 8 persons.

Seasonable in winter.

Note: The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about 1 1/4 hours.


The Book of Household Management (1861).


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