Plum Pudding

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Title: Plum Pudding
Categories: Penndutch, Puddings
Yield: 1 servings

1 c Suet, finely chopped
1 c Sugar
2 c Bread crumbs, soft
1 c Flour
2 Egg, well beaten
1 c Milk
1/4 c Orange juice
1 ts Cloves
2 ts Cinnamon
1 ts Mace
1/2 ts Salt
1 ts Soda
1 c Raisins
1 c Currants
1/2 c Nuts, chopped
1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts
and fruit peel and sprinkle with 1/2 cup of the sifted dry
ingredients. Add oraange juice to suet mixture; then add the milk and
rest of dry ingredients alternately. Mix thoroughly. Stir in the
fruits. Fill greased pudding molds about 1/2 full; cover tightly and
steam for 3 hours. Serve with any desired pudding sauce.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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