plum pudding (1920's-1930's)

Name: Plum Pudding (1920's-1930's)
Prep time: 30 min
Cook time: 4 h
Yield: 10
Cuisine: English
Ingredients: 1/4 cup(s) shortening or lard; 1 cup(s) sugar; 3 cup(s) soft bread crumbs; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/4 teaspoon(s) nutmeg; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) mace; 1/4 teaspoon(s) cloves; 3 - beaten eggs; 3/4 cup(s) scalded milk; 2 tablespoon(s) chopped orange peel; 2 tablespoon(s) chopped lemon peel; 1 1/2 cup(s) raisins; 1/4 cup(s) currants; 1/4 cup(s) chopped figs; 1/2 cup(s) nuts, cut in pieces; 1/2 cup(s) grape juice (may substitute brandy or sherry)

23 Pinches 5 Photos

Susan Feliciano

Oak Ridge, TN

Updated on May 29, 2015

I've always wanted to make a plum pudding, which is sometimes called a Christmas pudding. There are several good recipes on Just A Pinch (see some of the British cooking groups). This one I found in a very old cookbook. It was published between the Great Depression and World War II, before the rationing of ingredients started. I think it is very authentic and probably reflects what Britain was cooking in the early 20th century. It may even be from the Prohibition Era, because it does not mention brandy or any alcohol which was traditional, but calls for grape juice.

Rate

prep time 30 Min

cook time 4 Hr

method Steam

yield 10 serving(s)

Ingredients

1/4 cup shortening or lard
1 cup sugar
3 cups soft bread crumbs
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cloves
3 - beaten eggs
3/4 cup scalded milk
2 tablespoons chopped orange peel
2 tablespoons chopped lemon peel
1 1/2 cups raisins
1/4 cup currants
1/4 cup chopped figs
1/2 cup nuts, cut in pieces
1/2 cup grape juice (may substitute brandy or sherry)

How To Make plum pudding (1920's-1930's)

Step 1

Cream shortening and sugar together. Add bread crumbs, baking powder, salt, and spices.

Step 2

Add eggs and mix thoroughly. Add milk. Add orange and lemon peel and remaining ingredients and beat thoroughly.
Step 3

Fill greased pudding mold 3/4 full. Cover tightly with foil and steam 4 hours. A large dutch oven with a rack in the bottom works well for this. Boiling water should come halfway up sides. Make sure lid fits tightly to hold in steam. Replenish water as needed.
Step 4

Serve with orange sauce or hard sauce. Orange sauce: 1 cup orange juice, 1 tsp orange zest, 1/2 cup sugar, 1 Tbsp corn starch. Combine over medium heat and stir until thick and translucent, coming just to a boil. Cool. Hard Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/brandied-hard-sauce.html?p=5
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