Ma's English Plum Pudding
By
Denise Senecal
@dsenecal
1
This recipe has been handed down from my Great-grandmother and before.
Ingredients
- 3 c
- flour
- 1 tsp
- salt
- 3/4 tsp
- baking soda
- 1 tsp
- salt
- 1/4 tsp
- nutmeg
- 1/2 tsp
- ground cloves
- 1/2 tsp
- mace
- 1 tsp
- cinnamon
- 1/2 lb
- brown sugar, firmly packed
- 1 lb
- raisins
- 1/2 lb
- dried currants
- 1/2 lb
- candied citron
- 1/2 lb
- candied lemon peel
- 1/2 lb
- candied orange peel
- 1/2 lb
- walnut pieces
- 1/4 c
- hot milk
- 1/2 c
- fine bread crumbs
- 1 c
- sugar
- 4
- eggs, separated
- 1/2 lb
- suet (shortening/butter)
- 1/4 c
- juice (lemon or orange)
- 1/2 c
- jelly (currant or marmalade)
SIFT TOGETHER AND LET STAND OVERNIGHT
CHOP FRUIT AND WALNUTS, MIX TOGETHER WITH SUGAR, STIR INTO FLOUR MIXTURE
POUR MILK OVER BREAD CRUMBS AND LET STAND 10 MINUTES
BEAT SUGAR WITH EGG YOLKS UNTIL LIGHT AND FLUFFY
ADD SHORTENING AND BREAD CRUMB MIXTURE TO YOLK MIXTURE. STIR INTO FLOUR-FRUIT MIXTURE.
ADD JUICE AND JELLY TO MIXTURE AND BEAT THOROUGHLY
FOLD IN STIFFLY BEATEN EGG WHITES
FILL (LARGE OR 2-3 SMALL) GREASED MOLD 2/3 FULL
COVER TIGHTLY AND STEAM FOR APPROXIMATELY 3 1/2 HOURS.
SERVE WITH MAPLE HARD SAUCE
Step-By-Step
1MAPLE HARD SAUCE
21 lb. (2 cups) maple sugar (not syrup)
1/2 cup butter (or margarine)
1/2 cup walnuts (optional)
1/2 cup butter (or margarine)
1/2 cup walnuts (optional)
3Cream 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.
Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.
