Few cooks are agreed about this good old English dish, each one considering her way the best. We have carefully selected several recipes relating to these old-time puddings, from which our readers can make a selection. We know that they will have good reason to be satisfied with any of them.
Plum Pudding — Beat up four eggs well; add to them, firs, half a pint of new milk and a teaspoonful of salt. Then mix in half a pound of beef suet, chopped very fine, a pound of raisins stoned and chopped, a quarter of a pound of brown sugar, one nutmeg grated, one ounce of candied peel cut into thin small strips; stir all well together, and add another half pint of new milk; then beat in sufficient flour to make it a stiff paste, add a glass of brandy and a glass of white wine. Tie it up close, and boil it, if in a mold or basin, five hours; if in a cloth, four; but the pudding is better, as well as shapelier, when boiled in a shape or mold. For Sauce, make some good melted butter, put in some loaf-sugar, a glass of white wine, and a glass of brandy; make it boil up, pour half of it over the pudding, and serve the rest in a lot sauce-boat. This pudding may be made with the grated crumb of household bread as well as with four; it is better so if to be eaten cold. Plum puddings may be made a fortnight or longer before they are wanted, and will be all the mellower for the keeping, if hung up in a dry place where they will not mold. Christmas plum pudding is often served with a sprig of holly stuck in the middle; this makes a pretty garnish.
A Good Christmas Plum Pudding — The pride of English cookery is the plum pudding, which continental nations despise, because they can never succeed in making it eatable; we may therefore be excused in giving several receipts, all tried and approved, though of various degrees of excellence. With one pound of clean dry currants and half a pound of good raisins stoned mix one pound of bread-crumbs, half a pound of fine flour, and one pound and a half of finely-shred suet; add a quarter of a pound of sifted sugar, a grated nutmeg, a drachm of cinnamon, two cloves, and half a dozen almonds pounded, and an ounce each of candied orange and lemon sliced thin; mix all the materials thoroughly together in a bowl with a glass of brandy and one of sherry; then beat very well six eggs, and slowly stir in till all be well blended; cover the bowl, and let the mixture stand for twelve hours; then pour it in a pudding cloth, and tie it, not very tight; put it into boiling water, and keep up the boiling for six hours. Serve with sugar sifted over, and wine or punch sauce. Brandy is usually sent in with a Christmas pudding to be poured over the whole pudding, or over each slice, then lighted, and served in flames.
Doctor Kitchener’s Plum Pudding — Six ounces of finely-chopped suet, six ounces of Malaga raisins stoned and chopped, eight ounces of currants cleaned and dried, three ounces of fine bread-crumbs, three ounces of flour, three well-beaten eggs, the sixth of a nutmeg grated, the same of mace and cinnamon, four ounces of sugar, and half a teaspoonful of salt, half a pint of milk, one ounce of candied lemon sliced, half an ounce of citron sliced. Beat together the eggs and spices; mix in the milk by degrees; then add the rest of the ingredients, beating all thoroughly; pour into a damp floured pudding cloth, put it into boiling water, and keep up the boiling six hours.
Rich Plum Pudding — Beat up eight eggs, yolks and whites separately, and strain; mix them with a pint of thick cream; stir in half a pound of flour and half a pound of bread-crumbs rubbed through a colander; when well mixed, beat in one pound of beef suet chopped very fine, one pound of currants, one pound of finely-chopped raisins, one pound of powdered sugar, two ounces of candied lemon and two of citron, and a nutmeg grated; mix up all with half a pint of brandy or of wine; boil in a cloth for six or seven hours. Any of these Christmas puddings may be kept for a month after boiling, if the cloth in which they are made be replaced by a clean one, and the puddings be hung to the ceiling of a kitchen or any warm store-room; they will then be ready for use, and will require only one hour’s boiling to heat them thoroughly.
A Family Plum Pudding — Beat up four eggs, the whites and yolks separately; add to the yolks a quarter of a teaspoonful each of grated ginger, nutmeg, grated lemon-peel, and salt, four ounces of sugar, half a pound of flour, and half a pound of suet, and beat up the whole thoroughly with the whites of the eggs. Wine or brandy may be added if approved; but the pudding will be very good without this addition. Tie it in a cloth, and boil for six hours. Serve with any good pudding sauce.
Carrot Pudding, confessedly such, is given, to save our plum puddings from that humiliating intrusion. Mix in a bowl half a pound of flour, half a pound of chopped suet, three-quarters of a pound of grated carrots, a quarter of a pound of raisins stoned, a quarter of a pound of currants, and a quarter of a pound of sugar, brown or sifted white. Place these in a mold or dish; beat up two whole eggs and the yolks of four in a gill of milk, grate a little nutmeg in, and add it to the former. Bake or steam forty-five minutes.
Vesuvian Plum Pudding is sure to please the youngsters and perhaps the oldsters. On the top of the pudding cut out a hollow nearly as big as an ordinary wine glass. Warm in a small saucepan a wineglassful or more of good cognac. Let your assistant carry this, while you carry the pudding, to the dining-room door; arrived there, let her pour the cognac into the hollow, set light to it with a strip of paper (not a Lucifer match), open the door, and serve blazing.
Hunter’s Pudding — Mix together one pound of flour, one pound of finely-chopped suet, one pound of currants, one pound of chopped raisins, four ounces of sugar, the outer rind of half a lemon grated, six berries of allspice finely powdered, and a quarter of a teaspoonful of salt; when well mingled, add four well-beaten eggs, a glass of brandy, and one or two tablespoons of milk to reduce all to a thick batter; boil in a cloth nine hours, and serve with brandy sauce. This pudding may be kept for six months after boiling, if closely tied up; it will be required to be boiled an hour when it is to be used.
A Small Plum Pudding — Pour a cup of milk over a pound of fine bread-crumbs, and let them lie half an hour; then beat in four ounces of sugar, half a pound of suet chopped fine, half a pound of raisins chopped, and half a teaspoonful of grated lemon-peel; beat all well up with four eggs, and boil five hours.
The Hedgehog Plum Pudding — This very rich pudding is made as follows: One pound each of muscatel and sultana raisins chopped, one pound of currants, one pound of finely-chopped beef suet, one pound of fine moist sugar, two ounces each of candied citron, lemon, and orange sliced, half the rind of a lemon finely chopped, two ounces each of bitter and sweet almonds finely chopped, a nutmeg grated, half a teaspoonful of powdered ginger, the same quantity of salt, one pound of fine bread-crumbs, and three-quarters of a pound of flour. Mix these all thoroughly together; then beat up nine eggs and a wineglassful of ale, and stir into the pudding, beating it up till all is well blended; tie in a cloth, and boil for nine hours. Have ready four ounces of blanched almonds, and, as soon as the pudding is dished, stick them over it closely; make an opening in the center, and pour in two glasses of brandy.
Source: Godey’s Lady’s Book, December, 1870
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