Christmas Plum Pudding
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4 of 12 items checked · 4 aisles
Dairy & Eggs
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Bakery
Pantry / Durable
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Archive recipe
A historic Canadian dish of raisins, currants, suet, sugar and flour. Adapted from Christmas Plum Pudding, from Canadian Farm Cook Book (1911).
Adapted from Christmas Plum Pudding, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/christmas-plum-pudding-4.md.
The dish
4 of 12 items checked
archive.org
4 of 12 items checked · 4 aisles
Stone raisins if not the dressed ones
Wash, dry and pick currants
Mince suet fine
Cut into thin slices the mixed peel
Grate fine the bread crumbs
Sift the flour
Add spices, sugar and salt
Beat the eggs and add the milk
Stir well that everything may be thoroughly blended
Press into buttered moulds or basins
Tie down tightly with a floured cloth
Boil from 6 to 8 hours
Serve hot with a good sweet sauce
Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)