New England Baked Plum Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
22: Common crackers, rolled fine
1/2 cup: Sugar,
1 cup: Molasses,
4: Eggs,
1/2 cup: Melted shortening,
1 tsp: Salt,
1 tsp: Cinnamon,
1 tsp: Clove,
1 tsp: Soda, baking soda
1/2 tsp: Nutmeg,
2 quart: Milk,
1 lbs: Seeded raisins,
1/2 lbs: Seedless raisins,
1/2 lbs: Dried currants,
1/4 cup: Citron,
1/4 cup: Orange peel,
1/4 cup: Lemon peel,
Directions:
Info: from Early American Recipes collection, 1953, by Heloise Frost
from Nana Swain
Preparation:
Soak rolled crackers in milk two hours or more. Add sugar, molasses,
spices, salt. Add beaten eggs, then fruit and last melted shortening
and soda.
Pour into well buttered earthen pudding pan. Bake at 400 d one hour.
Stir pudding thoroughly and reduce heat to 300 d for two hours. Stir
again and continue to bake one hour. Pudding will be solid when done.
Run a knife around edges, but do not remove from pan until cold.
Slice and serve with hard sauce (or whipped cream).
Will keep in refrigerator for a long time.
Source from luhu.jp
from Nana Swain
Preparation:
Soak rolled crackers in milk two hours or more. Add sugar, molasses,
spices, salt. Add beaten eggs, then fruit and last melted shortening
and soda.
Pour into well buttered earthen pudding pan. Bake at 400 d one hour.
Stir pudding thoroughly and reduce heat to 300 d for two hours. Stir
again and continue to bake one hour. Pudding will be solid when done.
Run a knife around edges, but do not remove from pan until cold.
Slice and serve with hard sauce (or whipped cream).
Will keep in refrigerator for a long time.
Source from luhu.jp
Tags
Desserts