Martha Washington's Plum Pudding
When you are finished you have the famous pudding!
2 1/2 lbprunes
1 1/2 lbraisins
1 1/2 cwater
1 tspallspice, ground
2 lbbeef suet, minced
1/2 cgrated orange peel
1/4 cgrated lemon peel
7 largeeggs, beaten
2 cgranulated sugar
How to Make Martha Washington's Plum Pudding
- 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.
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.
- 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.