Martha Washington's Plum Pudding

Pat Duran

By
@kitchenChatter

According to this time-honored recipe, you take three days to prepare this great concoction.
When you are finished you have the famous pudding!


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Comments:

Serves:

1 bread size loaf pan

Prep:

24 Hr

Cook:

6 Hr

Ingredients

2 1/2 lb
prunes
1 1/2 lb
raisins
1 1/2 c
water
3/4 c
brandy
2 tsp
cinnamon
1/2 tsp
cloves
1 tsp
allspice, ground
2 tsp
mace
1 tsp
nutmeg
2 lb
beef suet, minced
1/2 c
grated orange peel
1/4 c
grated lemon peel
1 lb
citron
1 c
flour
7 large
eggs, beaten
2 c
granulated sugar

Directions Step-By-Step

1
Combine prunes and raisins with the water and cook until soft. Leave fruit in its cooking water and add brandy and spices.
Let the mixture steep for two days, keeping in a cool place.
On the third day:
Drain the liquid. Add beef suet, orange and lemon peels and citron, combining these with the flour , eggs and sugar.
Press mixture into a buttered loaf pan, cover tightly, and steam for 6 hours.
Note:
Steam: Can use Pressure cooker as a steamer- check your cookers pamphlet.
Steam= to cook by steam in large or small pressure cooker, deep-well cooker, doubler, or a steamer made by fitting a rack in a kettle fitted with a tight cover. A small amount of boiling water is used, more water being added during steaming process if necessary.
2
Lemon Sauce:
1/2 c.granulated sugar
1 T. cornstarch
1/8 teas. salt
1/8 teas. nutmeg
1 c. boiling water
2 T. butter
1 1/2 T. lemon juice
Mix sugar, cornstarch, salt and nutmeg; gradually add water. and cook over low heat until thick and clear. Add butter and lemon juice; blend thoroughly.

About this Recipe

Other Tag: Healthy