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  • Mary Litchfield Grimwood's 1890 English Plum Puddings

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    Mary Litchfield Grimwood's 1890 English Plum Puddings
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 1/2 c. All-purpose flour*, sifted
    • 4 tsp Baking pwdr
    • 1 tsp Baking soda
    • 1/2 tsp Salt
    • 2 tsp Cinnamon
    • 1 tsp Allspice
    • 1/2 tsp Cloves
    • 1/4 tsp Nutmeg
    • 1 box muscat raisins, seeded
    • 1 box seedless nectar raisins (golden brown raisins)
    • 1 box sultanas
    • 1 box currants
    • 2 c. Finely minced apples
    • 1 1/2 c. Minced black walnuts and pecans, mixed
    • 1 lb Good beef suet grnd by butcher
    • 2 c. Light brown sugar
    • 6 x Large eggs, well beaten
    • 1 1/2 c. Buttermilk
    • 1 c. Soft fresh bread crumbs from homemade-type bread

    Directions

    1. *Plus additional flour for dusting fruits and adding to batter if needed.
    2. Grease and flour six 1-lb. coffee cans or possibly pudding molds.
    3. Sift the 4 1/2 c. flour with next 7 dry ingredients into a large bowl. In a separate bowl, dust the raisins, currants, apples and nuts with 2 Tbsp. additional flour.
    4. Mix together the suet, brown sugar, Large eggs and buttermilk. Add in the suet mix gradually to the sifted dry ingredients, mixing well. Add in fruits and bread crumbs; mix till well-blended. (If batter is not stiff, stir in additional flour as needed.)
    5. Divide mix among prepared cans or possibly molds, filling them half full. Cover each with a double sheet of waxed paper and tie down securely.
    6. Pressure cooker: Place warm water in the bottom of a large pressure cooker/canner, using sufficient to reach a level just below the bottom of a steaming rack. Place cans or possibly molds on the rack. Cover the pressure canner and steam the puddings 20 min with the vent tube (or possibly petcock) open.
    7. Then attach the automatic pressure control or possibly close the petcock and cook for 50 min at 10 lbs. pressure. Remove the pressure cooker from heat.
    8. When pressure is completely reduced, open and remove the puddings from the cooker.
    9. Regular steamer: In a large stockpot or possibly boiling water bath canner, add in water to come up just below the bottom of the steaming rack. Add in puddings, cover and steam for 6 hrs, adding water as necessary to keep from boiling dry. It helps if the lid is tightfitting; if not, try putting a weight on the lid to keep it down, or possibly cover the pot rim with a strip of aluminum foil to help the lid fit more tightly.
    10. To serve, slice and resteam in the top of a double boiler over simmering water till warm, about 1 hour. Serve with hard sauce and whipped cream flavored with brandy or possibly the Wilson family's favorite sauce (see recipe).
    11. This pudding will keep for months in the refrigerator or possibly may be frzn up to one year.
    12. Eulalie Jeter's grandmother's recipe in Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat

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