Plum Pudding (I)
This dessert recipe comes from the epic Banquets of the Nations, published in 1911, and it can be found on the “England” menu. It is notable that this Plum Pudding contains no actual plums, but a mixture of dried and candied fruits. The term "plum" historically referred to what we now call a "raisin," particularly before the 18th century. Consequently, this traditional "plum pudding" does not contain plums as we understand them today. Moreover, the "Zante currant" noted in the recipe is among the oldest known varieties of raisins; in the United States, it would be simply called a Corinth raisin. It makes for a decadent holiday dessert in any case, packed with the aforementioned raisins, citrus fruits, nuts, and spices. The dense texture and warm flavors make it a perfect wintertime treat. Puddings, in general, are a popular dessert that can come in many flavors and varieties. Here, we're advised to "tie up" the pudding; tying up a pudding involves wrapping it in a protective layer of foil or parchment paper, which is then secured with string to create a watertight seal, simplifying the handling process.
- 4 ounces tea biscuits, pounded
- 2 ounces flour
- 1 pound various raisins
- ½ pound suet, or 6 ounces tallow
- 1 teaspoon nutmeg, grated
- ¼ pound sugar
- 2 ounces cinnamon, powdered
- 2 blades mace, or 1 teaspoon ground mace
- 3 ounces candied lemon, orange, and citron
- 2 ounces blanched almonds, chopped
- 1 apple, chopped
- 4 eggs
- Milk
- 8 ounces white wine or brandy
Take four ounces of pounded pudding-biscuit, and two ounces of the best flour, or good common biscuit, a half-pound of bloom or muscatel raisins stoned, the same quantity of fresh Zante currants, picked and plumped ; and a half-pound of suet, stripped of skins and filaments and shred ; a small teaspoonful of nutmeg grated ; a quarter-pound of fine beat sugar ; a drachm of pounded cinnamon ; and two blades of mace ; three ounces of candied lemon, orange, and citron, sliced ; two ounces of blanched almonds, roughly chopped ; and a chopped apple. Beat four eggs well, and put a little sweet milk, a glass of white wine or brandy, and then mix in the flour and all the ingredients. Tie up the pudding firm, and boil it for four hours, keeping up the boil and turning the pudding in the pot once or twice.