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Classic
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page 106
and pour the batter over them; bake two hours and eat with a sweet sauce.
English plum pudding.
Beat 6 yolks and 4 whites of eggs very light, add to them a tumbler of sweet
milk, stir in gradually 1/4 of a pound grated stale bread, a pound of flour, 3/4
pound sugar and a pound each of beef suet chopped fine, currants nicely washed
and dried and stoned raisins well floured stir well and add two nutmegs, a
tablespoon mace, one of cinnamon or cloves, a wine glass brandy a teaspoonful
salt and finally another tumbler milk, boil in bowls or moulds five hours and
serve with a sauce made with drawn butter, wine, sugar and nutmeg. It will keep
several months when wanted, boil an hour before serving; a pound of citron or
blanched sweet almonds will add to the richness of the pudding.
Plain fruit pudding.
One and a half cups flour 1 cup bread crumbs or grated bread, 1 cup raisins, 1/2
cup currants,
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