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Classic
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page 237
1/2 pound of kidney suet, 1/2 pound of cracker crumbs, 1/2 pound of sugar, 1/4
pound of citron, 2 ounces of sweet pounded almonds, 2 ounces of orange peel, 1/2
grated nutmeg, 1 wineglassful of rum, a little salt and 4 whole eggs, of winch
the whites should not be frothed.
A pudding winch is to he cooked in a pudding cloth must be quite thick and the
bread or cracker crumbs must be moistened with a little milk, so that it will
stir nicely in the pudding.
The dough is thoroughly stirred and then cooked in a pudding cloth for 6 hours.
4. Plum Pudding with Wheat Bread. For 24 persons beat 6 whole and the yolks of 6
eggs, and stir to them alternately, so that the flour will not become lumpy, 1/2
pound of flour, 3 cupfuls of milk, 1 pound of stale wheat bread crumbs, 3/4
pound of finely chopped kidney suet, 1/2 pound of stoned raisins, 1/2 pound of
currants and a little salt.
Stir all well together, put it into a large mould or into a pudding cloth, first
rubbing a little flour over the latter to prevent the pudding from adhering to
it, and tie it, leaving room for the pudding to raise. Put the pudding into the
kettle and cook for 3-4 hours.
5. Rolled English Pudding. For 16 persons take 1 pound of flour, 1/2 pound of
kidney suet, 1 egg, 1 small cupful of cold water and 1 spoonful of sugar. Stir
well together and then roll the dough into an oblong sheet, lay on this stoned
cherries or plums and sprinkle well with sugar. Or take preserves of any kind,
or a compot, roll, lay in a napkin, close at both ends and cook in boiling water
fully 2 hours.
This pudding is eaten with powdered sugar. It can be served cold as a cake but
in this cake butter instead of kidney suet is used.
6. English Apple Pudding. 1 pound of flour, 1/2 pound of kidney suet, which has
lain in water over night and then chopped fine, 1 teaspoonful of ginger and 1
teaspoonful of salt. Rub all well together and take water enough to make a dough
which is then kneaded like bread until it will not stick to the hands. Then roll
out the dough, in a napkin into a deep dish dust a little flour over it, lay the
dough over this, fill
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