This recipe appeared in Woman's Day Magazine in December 1963. This
is real Dickensian Plum Pudding.
1/2 lb. dried white bread crumbs
1/2 c. scalded milk
1/2 c. sherry
1/2 lb. kidney suet (insist that the butcher give you just that)
1/2 c. sugar
1/2 lb. seeded raisins, cut in pieces
1/2 lb. seedless raisins
1/4 c. slivered almonds
1/4 c. each finely cut citron, candied lemon peel, candied orange peel
1/4 c. brandy
5 egg yolks, well beaten
Half a nutmeg, grated
1 t. salt
1/4 t. cloves
1 t. allspice
1/3 c. flour
5 egg whites
1. Soak bread crumbs in milk and sherry for 2 hours.
2. Chop kidney suet and work it with your hands% until soft and creamy.
Add the soaked bread, sugar, two kinds of raisins, almonds, citron, lemon
and orange peels, brandy, egg yolks, nutmeg, salt, cloves, allspice and
flour. Mix thoroughly.
3. Add egg whites, beaten stiff.
4. Pour into buttered 1-1/2 qt. mold or a round, stainless steel bowl
that will give the desired cannon-ball effect. Cover with 2 or 3 layers
of buttered foil, top with a cloth and tie down securely. Set on a rack
in a large pot of water and steam for 6 hours.
Note: This improves with age, so you can make it days or even weeks
ahead. Steam in the same bowl in which it was made. When hot, turn out
on your handsomest silver platter, stick holly on top, and pour heated
brandy around it. Light before taking it into the darkened dining room.
Pass the hard sauce separately.
Hard Sauce Cream
1/2 lb. sweet butter until light. Beat in 1-1/2 c. superfine sugar and
4 T. cognac or rum. Put in a pastry tube with a star tube, and pipe it
out into a glass or silver bowl, making a spiral design. Decorate with
holly or citron. Keep chilled until serving time.