PLUM PUDDING, No. 2
This classic Plum Pudding recipe offers a rich and comforting taste of history, perfect for special occasions. The combination of dried fruits, spices, and brandy creates a complex and satisfying flavor profile. Steamed to perfection, this pudding is a delightful and traditional dessert, offering a moist and tender texture. Serve warm with a dollop of whipped cream or a brandy butter for an indulgent treat.
Ingredients
- 1/2 box Raisins
- 1/2 box Currants
- 1/4 pound Citron
- 1/4 pound Butter (or vegetable shortening) (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 2 count Eggs
- 1 1/2 cups Sugar
- 1 wineglass Brandy
- 2 cups Cider
- 1 teaspoon Cinnamon
- 1 teaspoon Ground cloves
- 2 cups Flour (Quantity estimated (not specified in original recipe))
- 1 teaspoon Baking powder
- 1 tablespoon Butter (For greasing the mold. Quantity estimated (not specified in original recipe))
Instructions
- 1Chop the raisins, currants, and citron. Finely chop the suet (or use butter/shortening). In a large bowl, combine the chopped fruits, suet (or butter/shortening), eggs, sugar, brandy, cider, cinnamon, and ground cloves. Mix well.
- 2In a separate bowl, whisk together the flour and baking powder. Add the flour mixture to the wet ingredients and mix until well combined. Grease a mold with butter. Pour the batter into the greased mold. Steam for 3 hours.