PLUM PUDDING (a Pound).
Ingredients.—1 lb. of suet, 1 lb. of currants, 1 lb. of stoned raisins, 8 eggs, ½ grated nutmeg, 2 oz. of sliced candied peel, 1 teaspoonful of ground ginger, ½ lb. of bread-crumbs, ½ lb. of flour, ½ pint of milk. Mode.—Chop the suet finely; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil for five hours, or rather longer, and serve with brandy-sauce. Time.—5 hours, or longer. Average cost, 3s. Sufficient for 7 or 8 persons. Seasonable in winter.
BAKED PUDDING, OR CAKE-MOULD.
Note.—The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about 1¼ hour.