Eliza Smith's Plum Pudding

Ingredients

• 450 g (1 lb) beef suet (Shred or grated very fine; vegetable suet may be substituted in modern adaptation — see historian's note)
• 450 g (1 lb) currants (Well cleaned and picked over; dried sour cherries are not a historical substitute)
• 225 g (½ lb) raisins (Stoned and roughly chopped; Smith specifies this step — do not skip)
• 115 g (¼ lb) coarse breadcrumbs (From stale white bread; Smith's era used manchet or fine white bread)
• 115 g (¼ lb) raw cane sugar (Smith specifies sugar; refined white sugar is acceptable, though less period-accurate)
• ½ tsp freshly grated nutmeg (Smith lists nutmeg first among spices — use whole nutmeg, freshly grated)
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• pinch fine salt (Smith includes salt; do not omit — it balances the sweetness)
• 4 eggs (Beaten lightly before adding)
• 1 small glass (60ml) brandy (Smith specifies brandy; a period-accurate measure would be approximately 2 fl oz)
• 1 large cotton pudding cloth (Scalded in boiling water and wrung out, then dusted lightly with flour on the inside surface)
• as needed kitchen string (To tie the cloth; leave room for the pudding to swell during boiling)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Prepare the Cloth. Bring a large pot of water to a boil. Submerge a cotton pudding cloth in the water for two minutes, then remove with tongs, wring out firmly, and spread flat on a work surface. Dust the interior surface with a thin, even coating of plain flour — this forms a protective skin on the finished pudding.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Mix the Pudding. In a large bowl, combine the shredded suet, currants, chopped raisins, breadcrumbs, and sugar. Add the salt, nutmeg, ginger, and cinnamon and mix thoroughly with your hands so the spices distribute evenly through the fat and fruit. Beat the eggs lightly and add along with the brandy. Mix again until the mass holds together loosely when pressed.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Form and Tie. Place the floured cloth in a bowl, floury side up. Spoon the pudding mixture into the centre. Gather the cloth around the mixture and tie firmly with kitchen string close to the pudding, leaving a hand's width of cloth above the tie so the pudding can expand. The bundle should be roughly spherical.", 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Boil. Lower the pudding into a pot of steadily boiling water. The water should cover the pudding entirely. Maintain a steady boil for a minimum of four hours, replenishing with boiling water whenever the level drops. Do not allow the boil to cease — a cooling pot causes the pudding to tighten unevenly. Smith's instruction is specific: four hours is the floor, not the ceiling.", 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Unmould and Rest. Lift the pudding from the water by the tied end of the cloth and hang it over a bowl or hook for ten minutes to drain and firm. Snip the string and peel back the cloth carefully — the floured skin should release cleanly. Turn the pudding onto a warm plate. Serve immediately, or allow to cool completely and store for reheating: like all suet puddings, it improves on a second boiling the following day.', 'performTime': None}