Plum Pudding No. 4 (English Christmas)

Name: Plum Pudding No. 4 (English Christmas)
Ingredients: 2 cupfuls Stoned raisins; 2 cupfuls Currants; 2 cupfuls Beef suet (Originally beef suet. Substituted with butter or vegetable shortening for modern preference.); 2 cupfuls Coffee sugar; 3 cupfuls Grated English Muffins or Bread; 8 Eggs; 1 cupful Chopped citron; 1 cupful Blanched almonds; 1 Lemon peel; 1 pinch Salt; as needed Brandy; as needed Brandy Sauce

A traditional English Christmas Plum Pudding recipe.

Ingredients

2 cupfuls Stoned raisins
2 cupfuls Currants
2 cupfuls Beef suet (Originally beef suet. Substituted with butter or vegetable shortening for modern preference.)
2 cupfuls Coffee sugar
3 cupfuls Grated English Muffins or Bread
8 Eggs
1 cupful Chopped citron
1 cupful Blanched almonds
1 Lemon peel
1 pinch Salt
as needed Brandy
as needed Brandy Sauce

Instructions

1Wash and pick the raisins and currants. Chop the beef suet fine. Blanch the almonds by pouring hot water on them until the skins slip off easily. Grate the English muffins or bread.
2In a large bowl, mix together the stoned raisins, currants, chopped beef suet, coffee sugar, grated English Muffins or Bread, eggs, chopped citron, blanched almonds, lemon peel, and salt.
3Put the mixture into a well-buttered mould. Set the mould in a saucepan with boiling water to reach two-thirds up its sides. Steam for 5 hours.
4Carefully turn the pudding out onto a dish. Serve with brandy poured over it and Brandy Sauce in a bowl. When about to serve, set the brandy on fire.