Plum Pudding

Ingredients

• 1½ loaves of baker's bread
• 2 pounds brown sugar
• 2 pounds raisins
• 1 pound chopped suet
• 3 teaspoons ground cloves
• 8 eggs
• sweet milk (enough to cover the bread)

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Cut the bread into thin slices the night before and cover with sweet milk.

2. In the morning, mash the bread well and add the eggs, brown sugar, raisins, suet, and ground cloves.

3. Pour the mixture into a baking dish and bake for 3 hours at 300°F (150°C).

4. After 30 minutes of baking, stir with a spoon to prevent the fruit from settling.

5. Serve with brandy sauce. This pudding keeps well in a cool place and is best warmed when served.