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Old English Christmas Plum Pudding
The following recipe is taken from Dr. Chase's Recipes or Information for Everybody, published in 1903 by Thompson & Thomas in Chicago |
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Old English Christmas Plum Pudding - The Harrisburg Telegraph finishes its readers with a recipe for the real "Old English Christmas Plum Pudding." After having given this pudding a fair test, I am willing to indorse every word of it, and wish for the holiday to come oftener than once a year:
To make what is called a pound pudding, take of raisins, well stoned, but not chopped; currants thoroughly washed, 1 lb. each; chop suet, 1 lb., very finely, and mix with them; add 1/4 lb. of flour or bread very finely crumpled; 3 ops. of sugar, 1 [and] 1/2 ozs. of grated lemon peel, a blade of mace, 1/2 of a small nutmeg, 1 teaspoon of ginger, 1/2 doz. eggs, well beaten; work it well together, put in a cloth, tie it firmly, allowing room to swell; put it into boiling water and boil it not less than two hours. It should not be suffered to stop boiling.
The cloth when about to be used should be dipped into boiling water, squeezed dry and floured; and when the pudding is done have a pan of cold water ready, and dip it in for a moment, as soon as it comes out of the pot, which prevents the pudding from sticking to the cloth. For a dip gravy for this or other puddings see the "Biscuit Pudding, Without Re-Baking," or "Spreading Sauce for Puddings."
Biscuit Pudding Without Re-Baking (pg. 370) - Take water, 1 qt.; sugar, 1/4 lb.; butter, the size of a hen's egg; flour, 4 tablespoons; nutmeg, grated, 1/2 of one.
Mix the flour with just sufficient cold water to rub up all the lumps while the balance of the water is heating; mix all, and split the biscuit once or twice, and put into this gravy while it is hot, and keep hot until used at table. It uses up cold biscuit and I prefer it to richer puddings. It is indeed worth a trial. This makes a nice dip gravy also for other puddings.
Spreading Sauce, for Puddings (pg. 372) - Butter, 4 ozs.; sugar, 6 ozs.; 1 nutmeg.
Grate the nutmeg and rub all together; these are about the proper proportions, but more or less can be made, as desired, and more or less nutmeg can also be used; or any other flavouring in their place. This sauce is nice on baked puddings, hot or cold, and to tell it all it is not bad on bread.
To make what is called a pound pudding, take of raisins, well stoned, but not chopped; currants thoroughly washed, 1 lb. each; chop suet, 1 lb., very finely, and mix with them; add 1/4 lb. of flour or bread very finely crumpled; 3 ops. of sugar, 1 [and] 1/2 ozs. of grated lemon peel, a blade of mace, 1/2 of a small nutmeg, 1 teaspoon of ginger, 1/2 doz. eggs, well beaten; work it well together, put in a cloth, tie it firmly, allowing room to swell; put it into boiling water and boil it not less than two hours. It should not be suffered to stop boiling.
The cloth when about to be used should be dipped into boiling water, squeezed dry and floured; and when the pudding is done have a pan of cold water ready, and dip it in for a moment, as soon as it comes out of the pot, which prevents the pudding from sticking to the cloth. For a dip gravy for this or other puddings see the "Biscuit Pudding, Without Re-Baking," or "Spreading Sauce for Puddings."
Biscuit Pudding Without Re-Baking (pg. 370) - Take water, 1 qt.; sugar, 1/4 lb.; butter, the size of a hen's egg; flour, 4 tablespoons; nutmeg, grated, 1/2 of one.
Mix the flour with just sufficient cold water to rub up all the lumps while the balance of the water is heating; mix all, and split the biscuit once or twice, and put into this gravy while it is hot, and keep hot until used at table. It uses up cold biscuit and I prefer it to richer puddings. It is indeed worth a trial. This makes a nice dip gravy also for other puddings.
Spreading Sauce, for Puddings (pg. 372) - Butter, 4 ozs.; sugar, 6 ozs.; 1 nutmeg.
Grate the nutmeg and rub all together; these are about the proper proportions, but more or less can be made, as desired, and more or less nutmeg can also be used; or any other flavouring in their place. This sauce is nice on baked puddings, hot or cold, and to tell it all it is not bad on bread.
