Plum-pudding, Baked

Ingredients

• 6 fresh eggs, separated
• 6 ounces white granulated sugar
• 1 ½ cups rich sweet milk
• 6 ounces sifted flour
• 4 ounces beef suet, chopped fine
• 8 ounces crushed double baked rusk or dry stale bread crumbs
• 1 teaspoon coarse sea salt
• 1 grated nutmeg
• ⅓ cup sherry wine
• 6 ounces seedless raisins, washed and dried
• 6 ounces currants, washed and dried
• 4 ounces citron, finely chopped
• 3 teaspoons baking powder

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Beat the egg yolks and sugar together until very light.

2. Warm the milk and stir half of it into the yolks and sugar.

3. Stir in the flour until it forms a smooth batter.

4. Add the remaining milk, suet, bread crumbs, and salt.

5. Mix in the nutmeg, wine, and baking powder.

6. Fold in the raisins, currants, and citron.

7. Beat the egg whites with 1 tablespoon of sugar until stiff, then fold them in.

8. Pour the mixture into a well-buttered pudding pan.

9. Place the pan in a larger pan of boiling water and bake for 1 hour at 400°F (200°C).

10. Serve with a wine fruit or custard sauce.