Plum Pudding Recipe ingredients

To prepare this Plum Pudding Recipe, first clean one pound of currants by washing in warm water, dry on a towel, pick them over, toss them in flour and put them in a big mixing bowl. Add one pound of raisins, stoned, slightly chopped and floured, then half a pound of brown sugar, one pound of finely chopped suet, four ounces of chopped citron, four ounces of chopped lemon peel, four ounces of chopped orange peel, one teaspoon of salt, one grated nutmeg, one teaspoon of ginger, one teaspoon of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice and four ounces of split blanched almonds, one and a half pounds of flour and one and a half pounds of stale bread crumbs. Toss these dry ingredients thoroughly, then add eight well beaten eggs, and milk enough to make a very stiff batter. One secret of success is that the batter be very well stirred. Take a square piece of strong drilling, dip it in boiling water, then rub it on one side full of flour. This forms a crust on the cloth which the water or steam cannot soak through. On the floured side lay an enameled bowl well buttered. Turn the pudding into this and cover with buttered paper. Gather the cloth together loosely, allowing one- quarter of space for the pudding to swell, set the pudding on a trivet in a kettle of boiling water, having the water come only half way up the side of the bowl, as the pudding should be steamed, not boiled. Let the water boil for six hours, keeping it replenished from the teakettle; if it stops boiling for one minute the pudding will be sticky.