A Small Plum Pudding

Submitted by Julie3551

"This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 cup brown sugar
• 1 cup breadcrumbs, bread raspings sound like dry bread crumbs
• 4 eggs
• 1⁄2 cup butter, originally 1 c beef suet
• 3⁄4 cup muscatel raisins, golden raisins might be an acceptable substitute
• 7⁄8 cup currants
• 1⁄2 cup sultana raisin, the total for the muscatels, currents, and sultanas is 1 1/2 pound, mix and match as desired
• 1 1⁄2 ounces candied peel, I plan to use 'that stuff they sell in tubs at Christmastime to make fruitcakes with.'
• 1⁄2 lemon, zest of, only, grated
• 1 1⁄2 teaspoons nutmeg
• 1 1⁄2 teaspoons cinnamon
• 2 tablespoons brandy

directions

1. Mix brown sugar, bread crumbs, eggs and soft butter well.
2. Add remaining ingredients one by one, mixing well after each addition.
3. Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
4. Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
5. Serve with Brandy Sauce.