Steamed Fruit Pudding Recipe 3 ingredients

• ¾ pound seeded raisins
• ½ pound currants
• ½ pound butter
• ½ pound candied citron
• 1 cup sugar
• 1 teaspoon nutmeg
• 5 cups chopped apples
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1¼ cups milk
• 1 quart stale bread crumbs--½ pound
• 2 cups flour
• Juice and rind½ lemon

To prepare this Steamed Fruit Pudding Recipe 3, first wash the raisins by pouring boiling water over them, drain, and dry upon clean towels. Cut into quarters. Clean currants by placing them in a colander and shaking flour over them. Rub them carefully in the flour; then place in a pan of cold water, and rinse thoroughly until the water is clean. Dry upon towels in a cool oven or in the sun. Currants may be prepared several days before using, if desired. Slice the citron very fine. If the citron is very hard, it may be softened by steaming. Cream the butter and sugar; add the seasonings, also the lemon juice and rind. Add the milk and one cup of flour alternately. Mix the fruit with the remainder of the flour, and turn into cake mixture. Fold in the grated bread crumbs, and lastly the chopped apples. Turn into a mold, and steam for five hours or boil in a square of cheesecloth, prepared by buttering one side, and then sprinkling with flour. Gather the corners of the cheesecloth, and tie snugly about the pudding. Serve with lemon sauce.