New England Baked Plum Pudding

* Exported from MasterCook *

NEW ENGLAND BAKED PLUM PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
22 Common crackers, rolled fine
1/2 c Sugar
1 c Molasses
4 Eggs
1/2 c Melted shortening
1 t Salt
1 t Cinnamon
1 t Clove
1 t Soda (baking soda)
1/2 ts Nutmeg
2 qt Milk
1 lb Seeded raisins
1/2 lb Seedless raisins
1/2 lb Dried currants
1/4 c Citron
1/4 c Orange peel
1/4 c Lemon peel

Info: from Early American Recipes collection, 1953,
by Heloise Frost from Nana Swain

Preparation:

Soak rolled crackers in milk two hours or more. Add
sugar, molasses, spices, salt. Add beaten eggs, then
fruit and last melted shortening and soda.

Pour into well buttered earthen pudding pan. Bake at
400 d one hour. Stir pudding thoroughly and reduce
heat to 300 d for two hours. Stir again and continue
to bake one hour. Pudding will be solid when done.
Run a knife around edges, but do not remove from pan
until cold.

Slice and serve with hard sauce (or whipped cream).

Will keep in refrigerator for a long time.



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