Recipes > Desserts > Puddings > Plum and Suet Puddings > Baked Plum-Pudding

Baked Plum-Pudding


  • 2 pounds of flour
  • 1 pound of currants
  • 1 pound of raisins
  • 1 pound of suet
  • 2 eggs
  • 1 pint of milk
  • a few slices of candied peel


Chop the suet finely; mix with it the flour, currants, stoned raisins, and candied peel; moisten with the well-beaten eggs, and add sufficient milk to make the pudding of the consistency of very thick batter. Put it into a buttered dish, and bake in a good oven from 2 1/4 to 2 1/2 hours; turn it out, strew sifted sugar over, and serve. For a very plain pudding, use only half the quantity of fruit, omit the eggs, and substitute milk or water for them. The above ingredients make a large family pudding; for a small one, half the quantity would be found ample; but it must be baked quite 1 1/2 hours.

Time: Large pudding, 2 1/4 to 2 1/2 hours; half the size, 1 1/2 hours.

Sufficient for 9 or 10 persons.

Seasonable in winter.


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The Book of Household Management (1861).

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