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English Plum Pudding


1/2 pound suet, chopped finely (still available in the meat sections of some supermarkets, or ask your butcher)
1/2 pound currants
1/2 pound raisins
1/2 pound sugar
1/2 pound stale bread crumbs
1/2 pound all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves, nutmeg and ginger
grated rind of 2 lemons
1/2 pound citron or orange peel, chopped
6 eggs
1/2 cup brandy


In a bowl mix suet, currants, raisins, lemon rind, citron or orange peel. Add sugar, spices, flour and bread crumbs; stir in well beaten eggs and brandy.

Place pudding in large covered baking dish, place into a pan of water and put in oven at 300 °F. Bake for 8 hours, replacing water as necessary.