Plum Pudding (II)
Plum pudding, often referred to as “figgy pudding” in Christmas carols, originated in medieval England. This version comes from The Non-Alcoholic Cookery Book of 1880. (You can compare it with our previous plum pudding here.) Published by The British Women’s Temperance Association, this collection was aimed at modifying traditional recipes in order to align with an alcohol-free lifestyle. While the temperance movement is largely a thing of the past, there are many reasons for which we, or those close to us, might prefer to avoid alcohol, even in our cooking. This traditional plum pudding is a true taste of Christmas, even without brandy or wine. Packed with a pound each of currants and raisins, it's a flavorful and moist treat. The texture of this recipe is quite dense, but the candied peel provides sweetness and a bright citrus note, and a hint of spice, along with the surprising addition of shredded carrot, adds more depth and complexity. Eight eggs might seem like a lot, but this is a very hearty holiday dessert. The original method for making this pudding is to wrap it tightly and submerge it in boiling water all day; you can instead cover the mold in foil and bake it at a higher temperature (about 400°F, or 200°C) for half the time.
- ½ lb. flour
- ½ lb. bread-crumbs
- 1 Ib. suet
- 1 lb. currants
- 1 lb. raisins (stoned and slightly chopped)
- 1 lb. sugar
- ½ candied peel
- ½ teaspoonful of salt
- 1 pinch of mixed spice
- 8 eggs
- 1 carrot, finely scraped
Mix the dry ingredients well, and let them stand for several hours; then add the eggs one by one, and stir well. If it does not seem moist enough after beating for some minutes, add another egg or a little milk. Turn into a well-buttered mould, tie over, and boil for 10 hours. Serve with Sweet Sauce.