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Christmas Plum Pudding


  • 3/4 pound of suet chopped very fine; mix with it, while chopping, a tablespoonful of flour
  • 3/4 pound of raisins seeded
  • 3/4 pound of currants
  • 3/4 pound of sugar
  • 3/4 pound of fresh bread-crumbs
  • grated zest of one lemon
  • 1/4 pound candied orange-peel and citron cut into thin shavings
  • 1/2 teaspoonful of ground cinnamon
  • 1/2 teaspoonful of cloves
  • 1/2 teaspoonful of nutmeg
  • 1/2 teaspoonful of allspice


Mix the dry materials together thoroughly, and then add six eggs, one at a time, and one half cupful of brandy; add another egg if too stiff, and more crumbs if too soft. Wet a strong cloth in cold water, wring it dry, butter it, and dredge it well with flour; turn the mixture into the center and draw the cloth together over the top, leaving room for the pudding to swell a little, and tie it firmly; give it a good round shape. Put it into a pot of boiling water, having it completely covered with water; cover the pot and boil four to five hours. Do not let the water fall below the pudding, and in adding more let it be hot, so as to not arrest the boiling. After it is removed from the water let it rest in the bag for ten minutes to harden a little, then cut the string and turn it carefully onto a dish. Cut a small hole in the top of the pudding and insert a paper bonbon case; trim it so it does not show. Pour rum or brandy onto the dish and also into the paper box on top; place it on the table and touch it with a lighted taper. Serve with a brandy sauce.

The amount given will serve twelve to fourteen persons.

The mixture may be divided and boiled in small puddings if it is too much to use at one time. It will keep for a long time, and the puddings can be warmed when used. Slices of cold plum pudding may be steamed and served with a sauce; or they may be rolled in egg and crumbs and fried in hot fat, and be served as fruit croquettes.


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The Century Cook Book (1901).

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