Rensselaer Semi-Weekly Republican, Volume 21, Number 26, Rensselaer, Jasper County, 22 December 1899 — Christmas Plum Pudding [ARTICLE+ILLUSTRATION]

Christmas Plum Pudding

Ingredients—Three pounds raisins, three pounds currants, one pound mixed peel, one and one-half pounds bread crumbs, one and one-half pounds suet, sixteen eggs, two wineglassfuls brandy, one nutmeg, one teaspoonful salt, onefourth pound almonds, chopped fine. Stone and cut the raisins in halves, but do not chop them; wash, pick and dry the currents, and mince the suet finely; cut the candied peel into thin fine crumbs. When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy; grate in the nutmeg. Stir well, that everything may be well blended, and thoroughly press the pudding into a buttered mold, tie it down tightly with a well-floured cloth and boil for five or six hours. It may be boiled in a cloth without a ipould and will require the same time allowed for cooking. Christmas puddings should be made at least six days before they are required for the table. When a pudding is taken out of the pot hang it up immediately and put a plate or saucer underneath to catch the water that may drain from it The day it is to be eaten plunge it into boiling water and keep it boiling for at least two hours, then turn it out of the mould and serve with brandy sauce. On Christmas day place a sprig of holly in the middle of the pudding and pour about two wineglassfuls of brandy around it. Light this at the moment of serving. This amount will serve fourteen or sixteen people. Halve recipe for smaller number. Five or six of these puddings should be made at one time, as they will keep for many weeks, and are suitable for festive occasions until March.