Plum Pudding

Recipe from Margaret and Bob Rankin in the story Blue Ribbon Cooks

Ingredients:

  • ½ lb (250g) currants
  • ½ lb (250g) raisins
  • ½ lb (250g) sultanas
  • 6 oz (170g) suet
  • 6 oz (170g) bread crumbs
  • 6 oz (170g) sugar
  • 1 pint (600ml) milk
  • ½ lb (250g) self-raising flour
  • 2 eggs
  • 6 oz (170g) mixed peel
  • ½ oz (14g) mixed spice
  • ½ lb (250g) treacle

Mix dry ingredients together. Add eggs, treacle, then milk and mix to smooth consistency.

Place in No. 28 Fowlers jars – fill until 1 inch (2.5cm) from the top. Place in steriliser for 4 hours at 210-212F (100˚C).

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