PLUM PUDDING (Fresh Fruit).
Ingredients.—¾ lb. of suet crust, 1½ pint of Orleans or any other kind of plum, ¼ lb. of moist sugar. Mode.—Line a pudding-basin with suet crust rolled out to the thickness of about ½ inch; fill the basin with the fruit, put in the sugar, and cover with crust. Fold the edges over, and pinch them together, to prevent the juice escaping. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 2½ hours. Turn it out of the basin, and serve quickly. Time.—2 to 2½ hours. Average cost, 10d. Sufficient for 6 or 7 persons. Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.