Plum Pudding Image

Plum Pudding

2 cup suet (ground)

3 eggs

1 cup milk

1 cup rolled bread crumbs

1 1/2 cup flour

1/3 cup dark molasses

1 cup sugar

1 lb.  dates, chopped

1 lb.  figs or more dates

1 lb.  Eng. (English) Walnuts

nutmeg, cinnamon, allspice

1 teasp. (teaspoon) vanilla

2 t. (teaspoon) baking powder

maybe more suet and less flour

steam 3 hours

Also See

Original Recipe

Plum Pudding Recipe Page 1
Plum Pudding Page 1
Plum Pudding Recipe Page 2
Plum Pudding Page 2
Christmas Pudding Image

Christmas Pudding

Housewife’s RecipeBaker’s Formula
1 cupfinely chopped suet1 1/2 lbs.
1/2 cupmolasses1 pt.
1/2 cupbrown sugar12 oz.
3 1/2 cupsflour3 lbs. 6 oz.
1 teaspooncinnamon1/3 oz.
1/2 teaspoonnutmeg1/6 oz.
1/2 teaspooncloves1/6 oz.
2 teaspoonsbaking soda1 1/3 oz.
1 cupsour milk 1 qt.
1lemon, rind and juice4
1 lb.seedless raisins4 lbs.
1/2 lb.figs2 lbs.
1/2 lb.pitted dates2 lbs.
1/2 cupflour8 oz.

     Mix together suet, molasses and brown sugar.  Sift together flour, cinnamon and nutmeg and cloves.  Add baking soda to sour milk.  Add the milk and flour alternately to suet mixture.  Add the rind and juice of lemon.  Chop or grind together raisins, figs and dates.  Mix with 8 oz. flour.  Add fruits to batter.  Pour into well greased pudding molds.  Cover tightly.  Steam 2 1/2 hours on a rack over boiling water.  Cool.  Wrap with aluminum foil and seal.  Freeze.  May be sold frozen and suggest steaming at home for 1 1/4 hours.  To be sold as gifts, wrap in muslin or several thicknesses of cheesecloth.  Tie at the top with string.  Coat with melted paraffin.  Cool. Trim with ribbon and greens.  Puddings wax sealed this way keep indefinitely.

Also See

Original Recipe

1. Christmas Pudding from Baker’s Weekly 11-19-1956
2. Christmas Pudding from Baker’s Weekly 11-19-1956