Plum-Pudding (Mrs. Beeton's Recipe Number 1328)
1żlb. of raisins,
żlb. of currants,
żlb. of mixed peel,
Żlb. of bread crumbs,
Żlb. of suet,
1 wineglassful of brandy.
Method:- Stone and cut the raisins in halves, but
do not chop them; wash, pick, and dry the currants, and mince
the suet finely; cut the candied peel into thin slices, and
grate down the bread into fine crumbs. When all these dry
ingredients are prepared, mix them well together; then moisten
the mixture with the eggs, which should be well beaten, and
the brandy; stir well, that everything may be very thoroughly
blended, and press the pudding into a buttered mould; tie
it down tightly with a floured cloth, and boil for 5 or 6
hours. It may be boiled in a cloth without a mould, and will
require the same time allowed for cooking. As Christmas puddings
are usually made a few days before they are required for table,
when the pudding is taken out of the pot, hang it up immediately,
and put a plate or saucer underneath to catch the water that
may drain from it. The day it is to be eaten, plunge it into
boiling water, and keep it boiling for at least 2 hours; then
turn it out of the mould, and serve with brandy-sauce. On
Christmas day a sprig of holly is usually placed in the middle
of the pudding, and about a wineglassful of brandy poured
round it, which, at the moment of serving, is lighted, and
the pudding thus brought to table encircled in flame.
Time:- 5 or 6 hours the first time of boiling; 2 hours the
day it is to be served.
Sufficient for a quart mould for 7 or 8 persons.