Cassell's dictionary of cookery

Plum Pudding, Baked.— Shred finely half a pound of beef suet. Mix with it a saltspoonful of salt, a, pound of flour, a heaped tea-spoonful of baking-powder, half a pound of picked and dried currants, half a pound of stoned raisins, one ounce of candied peel cut into thin strips, two table-spoonfuls of sugar, and a little grated nutmeg. Mix the dry ingredients thoroughly. Moisten them with an egg beaten up with as much milk as will make a thick batter. Pour this into a buttered dish, and bake in a well-heated oven. Turn the pudding out before serving, and strew powdered sugar thickly over it before sending it to table. For a plain pudding, the egg and half the fruit may be omitted. Time to bake, from an hour and a haK to two hours. Probable cost, Is. 4d. Sufficient for five or six persons. Plum Pudding, Baked, without Suet. — Grate finely half a pound of the crumb of a stale loaf. Pour over it half a pint of boiling milk, and beat into it whilst warm four ounces of butter. Let it stand until cold, then add a quarter of a pound of picked currants, a quarter of a pound of chopped raisins, three ounces of moist sugar, an ounce and a half of candied peel cut into shreds, half a salt-spoonful of grated nutmeg, and a pinch of salt. Beat all these ingredients smoothly together; add two well-beaten eggs and a table-spoonful of brandy if Hked. Pour the mixture into a buttered mould, and bake in a well-heated oven. Turn the pudding out before serving, and sift powdered sugar thickly over it. This pudding can be steamed instead of baked. "When this is done, the basin which contains it should be put into a saucepan upon a plate which has been turned upside down. Boiling water, three inches deep, should be poured round it, and this should be kept boiling until the pudding is done enough. It is very good cold. Time to bake or steam, an hour and a quarter. Probable cost, Is. 2d. Sufficient for five or six persons. Plum Pudding, Christmas {see Christmas Plum Pudding). Plum Pudding, Cottage {see Cottage Plum Pudding). Plum Pudding, Economical.— Shred a quarter of a pound of beef suet very finely ; mix with it three-quarters of a pound of flour, three-quarters of a pound of bread-crumbs, half a pound of raisins stoned and chopped, half a pound of currants, half a pound of moist sugar, the peel of a lemon finely shred, and half a nutmeg grated. Mix the dry ingredients thoroughly, and stir in with them six weU-beaten eggs and as much milk as is required to make a stiff paste. Put the pudding into a floured cloth, and tie it up, not too tightly, but leaving room for it to swell. Put it into a pan of boiling water, and keep it boiling quickly for five hours. Do not turn it out of the cloth until just before it is to be served. Send sweet sauce to table in a tureen. If preferred, three eggs only may be used, and three heaped tea-spoonfuls of baking-powder. Probable cost, Is. 6d. Sufficient for five or six persons. Plum Pudding, Excellent,— Take six