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Classic
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page 196
and suet chopped very fine, add the grated nutmeg, and then stir in the eggs
well-beaten, the brandy, and the milk. When the ingredients are well blended,
put it into a mould, tie a floured cloth over it, and boil it six hours. When
done turn it out, and serve with brandy and arrowroot sauce.
RICH PLUM PUDDING WITHOUT FLOUR
One pound and a half of grated bread, one pound and a half of raisins, one pound
and a half of currants, one pound of beef-suet, peel of one large lemon, three
ounces of almonds, a little nutmeg or mixed spice, sugar to taste, three
quarters of a pound of candied orange, lemon and citron, eight or nine eggs,
half a pint of milk, two wineglassfuls of brandy. Stone the raisins, wash and
pick the currants, chop the suet very fine, and mix with them a pound and a half
of grated bread; add the candied peel cut into shreds, the almonds blanched and
minced, and the mixed spice and sugar to taste. When all are thoroughly blended,
stir it well together with eight or nine well-beaten eggs, two glassfuls of
brandy, and half a pint of milk, tie it in a cloth, and boil it for five hours
or five hours and a half, or divide it into equal parts, and boil it in moulds
or basins for half the time.
COTTAGE PLUM PUDDING
One pound and a half of flour, four or five eggs, a pinch of salt, a little
nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a
little milk. Make a thick batter with five well-beaten eggs, one pound and a
half of flour, and a sufficient quantity of milk. Then add the currants washed
and picked, the
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