Plum Pudding
This classic Plum Pudding recipe from 1900 offers a rich and comforting dessert perfect for special occasions. The pudding combines bread crumbs, molasses, and spices with dried fruits, creating a moist and flavorful treat. Served with a creamy hard sauce, this pudding is a satisfying and traditional dessert.
Ingredients
- 2 cups Soft bread crumbs
- 1/2 cup Molasses
- 1/4 teaspoon Baking soda (Originally soda (saleratus).)
- 4 tablespoons Granulated sugar (Originally "C" sugar.)
- 1/4 teaspoon Ground cloves
- 1 Egg
- 1 teaspoon Ground cinnamon
- 3/4 cup Milk
- 1/4 teaspoon Salt
- 1/2 cup Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 1/2 cup Currants
- 1/2 cup Raisins
- 1 teaspoon Vanilla extract
- 1/3 cup Butter
- 3/4 cup Brown sugar
- 2 tablespoons Hot water
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Lemon extract
- 1 tablespoon Flour (For dusting suet. Quantity estimated (not specified in original recipe))
Instructions
- 1Chop the suet and sprinkle with 1 tablespoon of flour to prevent sticking.
- 2Add the raisins, currants, granulated sugar, salt, cinnamon, cloves, and bread crumbs to the suet mixture.
- 3Add the egg and milk, beaten together, and the vanilla extract. Mix the baking soda in the molasses and add to the first mixture.
- 4Fill a well-buttered pudding mould one-half full. Steam for 2 hours.
- 5Cream the butter. Gradually add the brown sugar and hot water, mixing until very creamy. Add the vanilla and lemon extract.
- 6Chill the hard sauce and serve over the hot pudding.