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📝 Description
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🥘 Ingredients
2 lbs. of flour, 1 lb. of currants, 1 lb. of raisins, 1 lb. of suet, 2 eggs, 1 pint of milk, a few slices of candied peel.
👨🍳 Method
Chop the suet finely; mix with it the flour, currants, stoned raisins, and candied peel; moisten with the well-beaten eggs, and add sufficient milk to make the pudding of the consistency of very thick batter. Put it into a buttered dish, and bake in a good oven from 2-1/4 to 2-1/2 hours; turn it out, strew sifted sugar over, and serve. For a very plain pudding, use only half the quantity of fruit, omit the eggs, and substitute milk or water for them. The above ingredients make a large family pudding; for a small one, half the quantity would be found ample; but it must be baked quite 1-1/2 hour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Baked Plum-Pudding this week, and I was immediately transported to a cozier time. I found the process of mixing the suet, flour, and dried fruits to be incredibly therapeutic. The biggest surprise was the candied peel — I usually shy away from it, but in this pudding, it added a delightful, fragrant brightness that cut through the richness. I baked it for a touch longer than the suggested 2 hours, just to ensure it was fully set, and the result was a beautifully moist, fruity center. This recipe is perfect for the comfort-seeker looking to indulge in some old-fashioned warmth. The pudding itself is a hearty, substantial affair, ideal for a chilly evening or a festive gathering. I served it with a drizzle of brandy-infused custard, a modern twist that paired beautifully with the vintage charm of the pudding. The next time you're craving a bit of nostalgia, give this one a try — just be sure to allow plenty of time for baking and cooling.
