New england baked plum pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 22 | Common crackers, rolled fine | |
| ½ | cup | Sugar |
| 1 | cup | Molasses |
| 4 | Eggs | |
| ½ | cup | Melted shortening |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Clove |
| 1 | teaspoon | Soda (baking soda) |
| ½ | teaspoon | Nutmeg |
| 2 | quarts | Milk |
| 1 | pounds | Seeded raisins |
| ½ | pounds | Seedless raisins |
| ½ | pounds | Dried currants |
| ¼ | cup | Citron |
| ¼ | cup | Orange peel |
| ¼ | cup | Lemon peel |
Directions
Info: from Early American Recipes collection, 1953, by Heloise Frost from Nana Swain
Preparation:
Soak rolled crackers in milk two hours or more. Add sugar, molasses, spices, salt. Add beaten eggs, then fruit and last melted shortening and soda.
Pour into well buttered earthen pudding pan. Bake at 400 d one hour.
Stir pudding thoroughly and reduce heat to 300 d for two hours. Stir again and continue to bake one hour. Pudding will be solid when done.
Run a knife around edges, but do not remove from pan until cold.
Slice and serve with hard sauce (or whipped cream).
Will keep in refrigerator for a long time.