PLUM PUDDING (FOR THANKSGIVING DAY)
This classic Plum Pudding recipe, perfect for Thanksgiving, offers a rich and satisfying dessert experience. The combination of soaked bread, suet, eggs, dried fruits, and syrup creates a complex flavor profile. Boiled in a greased mold, this pudding develops a moist and tender texture, making it a comforting and traditional treat.
Ingredients
- 1 loaf Small loaf of bread (Quantity estimated (not specified in original recipe))
- 1 cup Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 6 count Egg yolks
- 1 cup Currants
- 1 cup Raisins, seeded
- 1/2 cup Citron, shredded fine
- 3/4 cup Syrup
- 1 wineglass Brandy
- 1 cup Flour
- 6 count Egg whites
- 1 tablespoon Butter (For greasing the mold. Quantity estimated (not specified in original recipe))
Instructions
- 1Soak the bread in water, then squeeze out every drop of water.
- 2Work the bread into the butter or vegetable shortening. Add the egg yolks, currants, raisins, shredded citron, syrup, brandy, and flour. Mix well.
- 3Incorporate the stiffly-beaten egg whites into the mixture.
- 4Grease a melon mold with butter.
- 5Pour the mixture into the greased melon mold. Boil for 4 hours.