Plum pudding

 Plum Pudding

Take of flour, one pound; three teaspoonfuls of baking powder; beef suet, eight ounces; currants, eight ounces; nutmeg and orange peel, grated fine, quarter of an ounce; three eggs. To be boiled or steamed four hours. 


 Plum Pudding

Cut into thin round slices cold plum pudding, and fry them in butter. Fry also Spanish fritters, and place them high in the centre of the dish, and the fried pudding all round the heaped-up fritters. Powder all with lump sugar, and serve them with wine sauce in a tureen. 


 Cossack's Plum Pudding

Put into a basin one pound of flour, three quarters of a pound of raisins (stoned, if time be allowed), three quarters of a pound of the fat of salt pork (well washed, cut into small squares, or chopped), two tablespoonfuls of sugar or treacle; and half a pint of water; mix all together; put into a cloth tied lightly; boil for four hours, and serve. If time will not admit, boil only two hours, though four are preferable. How to spoil the above:—Add anything to it.