Aunt mary's plum pudding
6 servings
Ingredients
| Quantity | 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 |
Directions
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