PLUM PUDDING 
1 lb. butter (2 c.)
1 lb. flour (3 1/2 c.)
1 lb. granulated sugar (2 1/4 c.)
3 lbs. raisins (3 c.)
1 lb. currants (3 c.)
1/2 lb. mixed peel
12 eggs or 10 med., 7 lg.
2 tsp. nutmeg
2 tsp. vanilla
1 c. grape preserves
1 tsp. ginger
2 tsp. cinnamon
1 tsp. baking powder
1 level tsp. salt
1 c. walnuts
1/2 c. fruit juice (wine)
Lots of cherries
2 rings pineapple
1/2 lb. almonds
1 tsp. almond extract
7 c. soaked fruits (mix 1/2 c. flour with fruit)

Grease tins with brown paper first, then grease paper. Soak fruits in rum and wine for a while (9-12 months) or steam fruits in a mixture of 1/2 - 1/2 wine and water. Then soak in 1 quart port wine and 1/2 cup rum a minimum of 2 days. Sift flour, salt, baking powder and spices. Add sugar to butter and mix until creamy. Slowly add eggs one at a time. Add fruit juice (pineapple or cherry) flavoring, then fruits and fold in flour mixture slowly. Add desired amount of burnt sugar or browning. Bake in oven 300 degrees for 2 1/2 - 3 hours.

For pudding, grease tins and line with greased paper. Fill to 3/4. Cover with foil. Boil for 3-4 hours or bake in a pan of water in oven about 250 degrees for about 5 hours depending on size of baking tins.

 

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