Plum Pudding

Name: Plum Pudding
Ingredients: 1 (16-ounce) package dark brown sugar; 1 cup fine dry breadcrumbs; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 (10-ounce) package currants; 1 cup raisins; 1 cup golden raisins; 2 (2-ounce) packages slivered almonds; 1 cup all-purpose flour; 1/2 pound beef suet, ground; 1 cup milk; 1 egg, beaten

16 ingredients

4 steps

Ingredients

1 (16-ounce) package dark brown sugar
1 cup fine dry breadcrumbs
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 (10-ounce) package currants
1 cup raisins
1 cup golden raisins
2 (2-ounce) packages slivered almonds
1 cup all-purpose flour
1/2 pound beef suet, ground
1 cup milk
1 egg, beaten

Directions

1

Combine brown sugar, breadcrumbs, soda, salt, and spices in a large mixing bowl; stir well. Set aside.
2

Dredge currants, raisins, and almonds in flour, stirring to coat well. Add to sugar mixture, mixing well. Add beef suet, milk, and egg, stirring until well blended.
3

Pour mixture evenly into 2 greased 1-pound coffee cans. Cover top of each can with a damp cotton towel, and tie securely with string. Place cans on a rack in a large stockpot; add water to come halfway up sides of cans. Cover stockpot; bring water to a boil. Reduce heat to medium; cover and simmer 3 hours.
4

Remove cans from stockpot; remove towels to allow steam to escape. Cool s lightly. Loosen pudding from sides of each can, and invert onto a serving platter. Slice and serve with Plum Pudding Sauce or Hard Sauce.