Boiled plumb pudding

 
                            BOILED PLUMB PUDDING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Suet
    1       lb           Currants
    1       lb           Raisins
    8                    Egg
    4                    Egg white
    6       c            Bread crumbs
    1       tb           Nutmeg
    1       t            Ginger
                         Salt
    1       lb           Flour
    1       pt           Milk
 
   Cut suet in little pieces.  Beat the eggs, then half the milk, beat them
   together, and by degrees stir in the flour and bread together, then the
   suet, spice and fruit, and as much milk as will mix it all well together
   and very thick.
   
   Wet a large muslin cloth (3 foot square) and rub with flour inside and out.
   Drape it into a bowl large enough to hold the pudding mix. Pour the mixture
   in and tie up the muslin ends tightly, leaving the pudding in a large ball
   with some room for expansion. When tying the neck, leave long enough ends
   on the cords so you can knot a loop. Suspend the pudding in a large kettle
   or stock pot of boiling water, hanging the loop from a long wooden spoon
   straddling the open top of the pot, and boil five hours. Check water level
   frequently.  It evaporates quickly.
   
   When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or
   brandy.  Check weekly and add additional rum or brandy if it appears dry.
   
                                           Early American Life magazine
                                           December 1991 issue
                                           per Sam Waring
  
 
 
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