Ma's English Plum Pudding
By
Denise Senecal
@dsenecal
1
This recipe has been handed down from my Great-grandmother and before.
Ingredients
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3 cflour
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1 tspsalt
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3/4 tspbaking soda
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1 tspsalt
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1/4 tspnutmeg
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1/2 tspground cloves
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1/2 tspmace
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1 tspcinnamon
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SIFT TOGETHER AND LET STAND OVERNIGHT
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1/2 lbbrown sugar, firmly packed
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1 lbraisins
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1/2 lbdried currants
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1/2 lbcandied citron
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1/2 lbcandied lemon peel
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1/2 lbcandied orange peel
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1/2 lbwalnut pieces
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CHOP FRUIT AND WALNUTS, MIX TOGETHER WITH SUGAR, STIR INTO FLOUR MIXTURE
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1/4 chot milk
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1/2 cfine bread crumbs
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POUR MILK OVER BREAD CRUMBS AND LET STAND 10 MINUTES
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1 csugar
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4eggs, separated
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BEAT SUGAR WITH EGG YOLKS UNTIL LIGHT AND FLUFFY
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1/2 lbsuet (shortening/butter)
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ADD SHORTENING AND BREAD CRUMB MIXTURE TO YOLK MIXTURE. STIR INTO FLOUR-FRUIT MIXTURE.
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1/4 cjuice (lemon or orange)
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1/2 cjelly (currant or marmalade)
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ADD JUICE AND JELLY TO MIXTURE AND BEAT THOROUGHLY
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FOLD IN STIFFLY BEATEN EGG WHITES
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FILL (LARGE OR 2-3 SMALL) GREASED MOLD 2/3 FULL
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COVER TIGHTLY AND STEAM FOR APPROXIMATELY 3 1/2 HOURS.
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SERVE WITH MAPLE HARD SAUCE
How to Make Ma's English Plum Pudding
- MAPLE HARD SAUCE
- 1 lb. (2 cups) maple sugar (not syrup)
1/2 cup butter (or margarine)
1/2 cup walnuts (optional) - Cream butter until very soft. Stir in maple sugar and walnuts.
Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.
