Recipes > Desserts > Puddings > Plum and Suet Puddings > An Unrivalled Plum-Pudding

An Unrivalled Plum-Pudding


  • 1 1/2 pounds of muscatel raisins
  • 1 3/4 pound of currants
  • 1 pound of sultana raisins
  • 2 pounds of the finest moist sugar
  • 2 pounds of bread crumbs
  • 16 eggs
  • 2 pounds of finely-chopped suet
  • 6 ounces of mixed candied peel
  • rind of 2 lemons
  • 1 ounce of ground nutmeg
  • 1 ounce of ground cinnamon
  • 1/2 ounce of pounded bitter almonds
  • 1/4 pint of brandy


Stone and cut up the raisins, but do not chop them; wash and dry the currants, and cut the candied peel into thin slices. Mix all the dry ingredients well together, and moisten with the eggs, which should be well beaten and strained, to the pudding; stir in the brandy, and, when all is thoroughly mixed, well butter and flour a stout new pudding-cloth; put in the pudding, tie it down very tightly and closely, boil from 6 to 8 hours, and serve with brandy-sauce. A few sweet almonds, blanched and cut in strips, and stuck on the pudding, ornament it prettily. This quantity may be divided and boiled in buttered moulds. For small families this is the most desirable way, as the above will be found to make a pudding of rather large dimensions.

Time: 6 to 8 hours.

Seasonable in winter.

Sufficient for 12 or 14 persons.

Note: The muscatel raisins can be purchased at a cheap rate loose (not in bunches): they are then scarcely higher in price than the ordinary raisins, and impart a much richer flavour to the pudding.


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The Book of Household Management (1861).

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