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 PRUNES AND PLUMS PUDDINGS

ENGLISH PLUM PUDDING
CHRISTMAS PLUM PUDDING
PRUNE PUDDING
BAKED PLUM PUDDING
PLUM PUDDING WITHOUT EGGS
SUET PLUM PUDDING
SAUCES FOR PUDDINGS
OTHER RECIPES FOR PUDDINGS AND DUMPLINGS
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES & MORE
ENGLISH PLUM PUDDING
Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of currants, washed and floured, a quarter of a pound of citron cut in slips and dredged with flour, one pound of beef suet, chopped fine and salted, one glass of wine, one glass of brandy, one nutmeg and a tablespoon of mace, cinnamon and cloves mixed; beat the whole well together and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell and boil six hours. Serve with wine or brandy sauce.
TIP: It is best to prepare the ingredients the day before and cover closely.

CHRISTMAS PLUM PUDDING

One cup of finely-chopped beef suet, two cups of fine bread crumbs, one heaping cup of sugar, one cup of seeded raisins, one cup of well-washed currants, one cup of chopped blanched almonds, half a cup of citron, sliced thin, a half teaspoon of salt, one teaspoon of groung cloves, two teaspoons of cinnamon, half teaspoon of grated nutmeg and four well-beaten eggs. Dissolve a level teaspoon of soda in a tablespoon of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the well-beaten eggs, sugar, spices and salt in one cup of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with wine or brandy or any well-flavored sauce.

PRUNE PUDDING

Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoon of cornstarch; add sugar to suit your taste, three well-beaten eggs, about a teaspoon of butter and a little grated nutmeg. Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cup of stewed prunes, with the stones taken out. Bake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A little cream improves it if poured over it when placed in saucers.

BAKED PLUM PUDDING

Use one pint of bread crumbs and place in a large mixing bowl. Boil one quart of milk and turn boiling hot over the bread crumbs; cover and let steep an hour. In the meantime pick, soak and dry half a pound of currants, half a pound of raisins, a quarter of a pound of citron cut in large slips, one nutmeg, one tablespoon of mace and cinnamon mixed, one cup of sugar mixed with half of a cup of butter. When the bread crumbs are ready mix with it the butter, sugar, spices and citron, adding a glass of white wine; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with flour; stir the whole very hard; put it into a buttered dish; bake two hours. Serve warm. Eat with wine sauce, or wine and sugar. Excellent.
TIP: Prepare the ingredients the day before, cover closely and bake next day. 

PLUM PUDDING WITHOUT EGGS

This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cup of finely-chopped beef suet, two cups of fine bread crumbs, one cup of molasses, one cup of chopped raisins, one cup of well-washed currants, one half spoon of salt, one teaspoon each of cloves, cinnamon, allspice and baking soda, one cup of milk and flour enough to make a stiff batter. 
Mix well and put into a well-greased pudding-mold, or a three-quart pail and cover closely. Set this pail into a larger kettle, close covered, and half full of boiling water, adding boiling water as it boils away. Steam not less than four hours. This pudding is sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime. Serve with wine sauce or common sweet sauce.

SUET PLUM PUDDING

One cup of suet chopped fine, one cup of cooking molasses, one cup of milk, one cup of raisins, three and one-half cups of flour, one egg, one teaspoon of cloves, two of cinnamon and one of nutmeg, a little salt, one teaspoon of soda; boil three hours in a pudding-mold set into a kettle of water; eat with common sweet sauce. 
TIP: If sour milk is used in place of sweet, the pudding will be much lighter.
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