English Plum Pudding Ii Recipe

Ingredients for English Plum Pudding Ii

• 6 ozs. flour
• 6 ozs. stale bread crumbs
• ¾ lb. raisins, seeded and cut in pieces
• ¾ lb. currants
• ¾ lb. suet, finely chopped
• 10 ozs. sugar
• 1 cup molasses
• 3 ozs. candied orange peel, finely cut
• 1 teaspoon grated nutmeg
• 1 teaspoon mace
• 6 eggs, well beaten
• 2 teaspoons salt

Instructions

1. Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth.
2. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water.
3. Cook five hours, allowing pudding to be immersed in water during the entire cooking.
4. Serve with Hard and Liquid Sauce.
5. Hard Sauce.
6. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop.
7. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
8. Liquid Sauce.
9. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt.
10. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes.
11. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.