Baked Plum-pudding

Ingredients

• 1 stale loaf of bread, grated (about 1 pint of crumbs)
• 1 quart of milk
• ½ pound of currants, soaked and dried
• ½ pound of raisins, soaked and dried
• ¼ pound of citron, cut in large slips
• 1 nutmeg, grated
• 1 tablespoon of mace and cinnamon, mixed
• 1 cup of sugar
• ½ cup of butter
• 1 glass of white wine
• 8 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. Prepare the ingredients the day before and cover closely.

2. Boil the milk and pour it hot over the grated bread; cover and let steep for 1 hour.

3. Mix the butter, sugar, spices, and citron into the bread mixture once it has steeped.

4. Add the white wine to the mixture.

5. Beat the eggs until very light, then gradually stir them into the cooled mixture.

6. Dredge the raisins and currants with flour, then fold them into the mixture.

7. Stir the entire mixture well and pour it into a buttered dish.

8. Bake at 350°F (175°C) for 2 hours.

9. Serve warm with wine sauce or a mixture of wine and sugar.