Boiled plumb pudding
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Boiled plumb pudding
Last updated 6/12/2012 1:09:39 AM. Recipe ID 36660. Report a problem with this recipe.
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      Title: Boiled plumb pudding
 Categories: Desserts, Fruits
      Yield: 8 Servings
      1 lb Suet
      1 lb Currants
      1 lb Raisins
      8    Egg
      4    Egg white
      6 c  Bread crumbs
      1 tb Nutmeg
      1 ts Ginger
      1 lb Flour
      1 pt Milk
  Cut suet in little pieces.  Beat the eggs, then half the milk, beat
  them together, and by degrees stir in the flour and bread together,
  then the suet, spice and fruit, and as much milk as will mix it all
  well together and very thick.
  Wet a large muslin cloth (3 foot square) and rub with flour inside
  and out. Drape it into a bowl large enough to hold the pudding mix.
  Pour the mixture in and tie up the muslin ends tightly, leaving the
  pudding in a large ball with some room for expansion. When tying the
  neck, leave long enough ends on the cords so you can knot a loop.
  Suspend the pudding in a large kettle or stock pot of boiling water,
  hanging the loop from a long wooden spoon straddling the open top of
  the pot, and boil five hours. Check water level frequently.  It
  evaporates quickly.
  When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or
  brandy.  Check weekly and add additional rum or brandy if it appears
                                          Early American Life magazine
                                          December 1991 issue
                                          per Sam Waring

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Recipe ID 36660 (Apr 03, 2005)

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