Food Fun and Facts 150 Year Old Recipe for English Plum Pudding

1859 Recipe for English Plum Pudding


One pound of flour, one pound of suet, one and half pounds currants, one pound of sugar, ten eggs, two spoonfuls of milk, two nutmegs, one gill of brandy and wine mixed, citron. Boil six hours.This quantity will make two puddings in quart bowls. As is the other 1859 for plum pudding, there are no directions, and you are expected to figure it out yourself! This cookbook did not give a recipe for the hard sauce.




Another Old Recipe for Plum Pudding


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This 2 litre Steam Pudding Mold has a finger-sized handle on the top center. Has decorative ribbed sides and bottom. Has a central tube (like an angel food cake pan) that provides more even heat distribution, cooking your pudding more evenly.
Patisse Steam Pudding Mold, 2-Liter




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Mix It Up with Jenny - Warm Up to Fall

(Family Features) - I love it when the days are cool and the evenings have just a bit of a chill in the air. It's cool enough for my favorite fall sweater, but I can leave the winter coats in the closet for a little bit longer.

Days like these call for something to warm the family up from the inside out. Rich 'N Creamy Mint Cocoa is perfect for a cool afternoon or on an early weekend morning. And this scrumptious Warm Cherry Bread Pudding with Chocolate Sauce is a little bit of comfort food heaven!

These are two of my favorite ways to warm up to fall - what are yours? You can get some new ideas at www.VeryBestBaking.com.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestle Test Kitchens andVeryBestBaking.com.



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Warm Cherry Bread Pudding with Chocolate Sauce Recipe

Ingredients

Bread Pudding
  • 18 1/2-inch slices (1 pound loaf) Challah or other egg bread
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1/2 cup water
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 package (6 ounces) dried cherries (about 1 1/3 cups)
Chocolate Sauce
  • 1 cup (6 ounces) Nestle; Toll House Semi-Sweet Chocolate Morsels
  • 2/3 cup (5 fluid-ounce can) Nestle; Carnation Evaporated Milk
  • 1 teaspoon vanilla extract

Preparation

  1. For Bread Pudding: PREHEAT oven to 400 deg F. Grease six 6-ounce ramekins.
  2. USE a 2 1/2-inch-round cookie cutter or glass to cut circles in bread slices (save remnants for another use). Place on ungreased baking sheet. Bake for 5 minutes or until golden brown. Remove from oven. Reduce oven temperature to 350 deg F.
  3. COMBINE evaporated milk, water and sugar in medium, heavy-duty saucepan. Cook over low heat, stirring occasionally, until sugar is dissolved. Whisk eggs in large bowl. Gradually whisk warm milk mixture into eggs. Stir in rum and vanilla extract.
  4. PLACE prepared ramekins on baking sheet. Place one bread round in each ramekin. Top with level tablespoon of cherries. Repeat layers, then top each ramekin with a third bread round. Divide custard mixture among ramekins. Let stand for 30 minutes, pressing down on bread occasionally.
  5. BAKE for 25 to 27 minutes or until tops are puffed and brown. (Puddings will rise over edge of ramekin but shrink slightly on cooling.) Let cool on wire rack for 10 minutes. Serve with Chocolate Sauce.
  6. For Chocolate Sauce: COMBINE morsels and evaporated milk in small, heavy-duty saucepan. Cook over low heat, stirring frequently, until morsels are melted. Remove from heat; stir in vanilla extract. Makes about 1 cup. Store any remaining sauce tightly covered in refrigerator.

Serves
Makes 6 servings

Source:
Nestle


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