Plum Pudding, Boiled or Baked

Ingredients

• 2 cups cracker crumbs
• 1 cup stoned raisins
• ½ cup currants, washed and dried
• ¼ pound citron, cut in slips
• 1 cup solid butter
• ½ cup molasses
• 1 cup sugar
• 2 teaspoons mixed spice
• grated rind of 1 large lemon or dried and pounded rind of an orange
• 1 teaspoon salt
• 1 quart milk
• 6 eggs

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Dredge the fruit with flour to coat each piece.

2. Melt the butter, stirring until fully melted but not oily.

3. Mix the melted butter with the cracker crumbs until evenly coated.

4. Boil the milk in a double boiler.

5. Beat the eggs separately, then together, and mix in the sugar, spice, and lemon or orange rind.

6. Pour the hot milk over the cracker mixture and stir until thickened.

7. Add the salt and molasses, then stir in the eggs and sugar mixture.

8. Fold in the floured fruit, starting with the currants, then raisins, and finally citron.

9. Transfer to a well-buttered tall earthen mold or pan and cover.

10. Bake at 350°F (175°C) for 45 minutes, stirring with a fork halfway through to prevent the fruit from settling, or boil in a tin mold for 3 hours, stirring after 30 minutes.