MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: English Plum Puddings (1890)
Categories: British, Christmas, Desserts, Fruits, Nuts, Puddings
Yield: 6 Puddings

4 1/2 c All-purpose flour; sifted *
4 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 ts Cinnamon
1 ts Allspice
1/2 ts Cloves
1/4 ts Nutmeg
1 Box muscat raisins; seeded
1 Box seedless nectar raisins
- (golden raisins) -OR-
1 Box sultanas
1 Box currants
2 c Apples; finely chopped
1 1/2 c Black walnuts & pecans;
- chopped, mixed
1 lb Good beef suet;
- ground by butcher
2 c Light brown sugar
6 Eggs; well beaten
1 1/2 c Buttermilk
1 c Soft fresh bread crumbs;
- from homemade-type bread

* Plus more flour for dusting fruits and adding to batter if needed.

Grease and flour six 1 lb coffee cans or pudding molds.

Sift the 4-1/2 cups flour with next 7 dry ingredients into a large
bowl. In a separate bowl, dust the raisins, currants, apples, and
nuts with 2 tb more flour.

Mix together the suet, brown sugar, eggs, and buttermilk. Add the
suet mixture gradually to the sifted dry ingredients, mixing well.
Add fruits and bread crumbs; mix until well-blended. If batter is
not stiff, stir in additional flour as needed.

Divide mixture among prepared cans or molds, filling them half
full. Cover each with a double sheet of waxed paper and tie down
securely.

Pressure Cooker:

Place hot water in the bottom of a large pressure cooker or canner,
using enough to reach a level just below the bottom of a steaming
rack. Place cans or molds on the rack. Cover the pressure canner
and steam the puddings 20 minutes with the vent tube (or petcock)
open. Then attach the automatic pressure control or close the
petcock and cook for 50 minutes at 10 lb pressure. Remove the
pressure cooker from heat. When pressure is completely reduced,
open and remove the puddings from the cooker.

Regular Steamer:

In a large stockpot or boiling water bath canner, add water to come
up just below the bottom of the steaming rack. Add puddings, cover,
and steam for 6 hours, adding water as necessary to keep from
boiling dry. It helps if the lid is tightfitting; if not, try
putting a weight on the lid to keep it down, or cover the pot rim
with a strip of aluminum foil to help the lid fit more tightly.

To Serve:

Slice and resteam in the top of a double boiler over simmering
water until hot, about 1 hour. Serve with hard sauce and whipped
cream flavored with brandy or the Wilson family's favorite sauce
(see recipe).

This pudding will keep for months in the refrigerator or may be
frozen up to 1 year.

Recipe by Mary Litchfield Grimwood (Eulalie Jeter's grandmother)

Recipe FROM: Courier-Journal, Louisville, KY, Nov 25, 1992

Typed by: Cathy Harned, 1994

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)