English Plum Pudding II

Name: English Plum Pudding II
Ingredients: 6 ozs. flour; 6 ozs. stale bread crumbs; ¾ lb. raisins, seeded and cut in pieces; ¾ lb. currants; ¾ lb. suet, finely chopped; 10 ozs. sugar; 1 cup molasses; 3 ozs. candied orange peel, finely cut; 1 teaspoon grated nutmeg; 1 teaspoon mace; 6 eggs, well beaten; 2 teaspoons salt

Ingredients

6 ozs. flour
6 ozs. stale bread crumbs
¾ lb. raisins, seeded and cut in pieces
¾ lb. currants
¾ lb. suet, finely chopped
10 ozs. sugar
1 cup molasses
3 ozs. candied orange peel, finely cut
1 teaspoon grated nutmeg
1 teaspoon mace
6 eggs, well beaten
2 teaspoons salt

Steps

Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.
Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
Liquid Sauce. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.

More recipes with flour, breadcrumbs, raisins, suet, molasses, orange, nutmeg or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.