Plum pudding (penndutch)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Suet, finely chopped |
| 1 | cup | Sugar |
| 2 | cups | Bread crumbs, soft |
| 1 | cup | Flour |
| 2 | Egg, well beaten | |
| 1 | cup | Milk |
| ¼ | cup | Orange juice |
| 1 | teaspoon | Cloves |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Mace |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Soda |
| 1 | cup | Raisins |
| 1 | cup | Currants |
| ½ | cup | Nuts, chopped |
| ¼ | cup | Orange rind, finely chopped |
| ¼ | cup | Lemon rind, finely chopped |
Directions
Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with ½ cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about ½ full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.