Thanksgiving Plum Pudding
The traditional Puritan Plum Pudding of our family for Thanksgiving and Christmas dinner. The medieval British Festive dish.
11/2 cup of fresh unsalted butter
1 cup of white granulated sugar
11/2 pound of chopped suet
1 1/2 pint of fresh sweet milk
5 eggs
11/2 pint of fresh sweet milk
1 teaspoon of orange juice
1/2 cup of flour
1 cup of sultana raisins
1 cup of dry black currants
1 cup of dry citron
1/4 of teaspoon of ground cinnamon
1/4 of teaspoon of ground cloves
1/4 of teaspoon of ground nutmeg
Melt 11/2 cup of fresh unsalted butter 1 cup of sugar 11/2 pound of chopped suet then beat in 5 eggs. Slowly add into it 11/2 pint of sweet fresh milk and finally add 1 teaspoon of orange juice. Dredge well with flour and mix in one cupful each of seeded raisins, dry black currants and 1 cup of dry citron. Add the fruits to the batter and stir in a quarter of a teaspoonful each of powdered ground cinnamon, ground cloves and ground nutmeg. Last of all beat in a quart of flour. Put the pudding into a large mold and steam in the double boiler for at least 6 hours. Serve with any favorite sweet sauce, or a whipping cream.