Plum pudding (penndutch)

Yield: 1 Servings

Measure Ingredient
1 cup Suet, finely chopped
1 cup Sugar
2 cups Bread crumbs, soft
1 cup Flour
2 \N 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

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.

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