2486—Plum Pudding

Put into a basin one lb. of chopped suet; one lb. of bread-crumb; half lb. of flour; half lb. of peeled and chopped apples; half lb. each of Malaga raisins, currants and sultanas; two oz. each of candied orange, lemon and cedrat rinds, cut into small dice; two oz. of ginger; four oz. of chopped almonds; eight oz. of powdered sugar; the juice and the chopped rind of half an orange and half a lemon; one-third oz. of mixed spices, containing a large quantity of cinnamon; three eggs; quarter of a pint of rum or brandy, and one-third of a pint of stout. The fruit should, if possible, have previously macerated in liqueur for a long time.

Thoroughly mix the whole.

Pour the preparation into white earthenware pudding-basins, with projecting rims; press it into them, and then wrap them in a buttered and flour-dusted cloth which tie into a knot on top.

Cook in boiling water or in steam for four hours.

When about to serve, sprinkle the puddings with heated brandy or rum, and set them alight, or accompany them, either with a sabayon with rum, with Brandy Butter (as directed under “Gil-Blas pancakes” but without sugar), or with an English custard thickened with arrowroot.