Aunt mary's plum pudding

Yield: 6 servings

Measure Ingredient
4 ounces Flour; self-rising
4 ounces Currants
4 ounces Raisins
4 ounces Breadcrumbs
4 ounces Brown sugar; dark
4 ounces Suet; shredded
1 large Apple; peeled, cored &
. chopped
½ teaspoon Mixed spice
½ teaspoon Cinnamon
½ teaspoon Nutmeg
2 Eggs
Juice & rind of 1 lemon
4 tablespoons Rum
1 cup Milk

Grease a 2 pint pudding basin. Mix all the dry ingredients together in a large bowl. Add the eggs, lemon and rum and sufficient milk and stir well to produce a dropping consistency. Put the mixture into the basin. Cover with a circle of greased paper and kitchen foil or a pudding cloth and steam for 3 hours. If the pudding is to be kept for a while before eating, steam for a further 3 hours before using.

Serve with Hard Sauce. Serves 6.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95

Similar recipes