Baked Plum Pudding

Ingredients

• 1 pint boiling milk
• 1 pound bread, cut in slices
• ½ pound chopped raisins
• ¾ pound currants
• ½ pound finely shredded suet
• ¼ pound powdered sugar
• ¼ teaspoon salt
• ¼ teaspoon grated nutmeg
• ¼ teaspoon powdered ginger
• ⅓ cup wine or brandy
• 4 eggs, well beaten

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Pour boiling milk over the sliced bread and let it absorb the milk until cool.

2. Beat the bread smooth, then add the chopped raisins, currants, suet, powdered sugar, salt, nutmeg, ginger, and wine or brandy.

3. Mix well and add the beaten eggs.

4. Pour the batter into a well-buttered dish or mold.

5. Bake in a moderate oven at 350°F (175°C) for two hours.

6. Turn out the pudding, sift sugar over it, and serve with pudding sauce or custard.