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.
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
(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.
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
For Bread Pudding: PREHEAT oven to 400 deg F.
Grease six 6-ounce ramekins.
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.
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.
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.
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.
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.
