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Mrs. Leadbetter’s Aunt Jane’s Plum Pudding

This plum pudding takes 4 hours to steam.  I have never made a steamed pudding and their are no details with this recipe.  The information found this article that should help with how to steam a pudding.  I have seen a video where a couple made a pudding in their pressure cooker, so that could also be something to look into.

Plum Pudding Recipe

One pint of bread crumbs, 1/2 cup of bread flour, 2/3 of a cup of chopped suet, 4 eggs, 1/2 teaspoonful of cloves and cinnamon each.  1 scant spoonful of saleratus (baking soda) and 1 rounding spoonful of cream tartar.  Also a salt spoonful of salt.  One large cup of seeded raisins chopped fin and thoroughly mixed with bread crumbs and flour (before adding to the other ingredients).  1/2 cup of currants and the same of whole seeded raisins.  1 cup of boiling water, added to the suet and after this has been allowed to cool the other ingredients should be added.  Each in turn, and thoroughly mixed.  Steam 4 hours and serve with liquid sauce.

Sauce: One-half cup of cream (before it is whipped) or butter 1/2 a cup creamed, 1 cup of fine sugar, 1 teaspoonful of vanilla, 2 tablespoonfuls of grape or any kind of tart jelly.  1 egg beaten very light, and last of all 2 large tablespoonfuls of boiling water.  This makes a very nice sauce, but cream can be used instead if desired.

Mrs. Leadbetter, Metcalf – Boston Post – 28 Feb 1904

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Aunt Jane's Plum Pudding

A recipe from 1904 submitted by Mrs. Leadbetter

Course Pudding

Cuisine American

Cook Time 4 hours

Ingredients

• 2 cups bread crumbs
• 1/2 cup flour
• 2/3 cup suet
• 4 ea eggs
• 1/2 tsp cloves
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp cream of tartar rounded
• 1/4 tsp salt salt spoonful
• 1 cup raisins chopped fine
• 1/2 cup currants
• 1/2 cup raisins whole
• 1 cup water boiling
• 1/2 cup heavy cream or butter
• 1/2 cup whipped cream
• 1 cup powdered sugar
• 1 tsp vanilla
• 2 tbsp grape jelly
• 1 ea egg beaten light
• 2 tbsp water boiling

Instructions

1. 1 cup of boiling water, added to the suet and after this has been allowed to cool the other ingredients should be added. 

2. One pint of bread crumbs, 1/2 cup of bread flour, 2/3 of a cup of chopped suet, 4 eggs, 1/2 teaspoonful of cloves and cinnamon each.  1 scant spoonful of saleratus (baking soda) and 1 rounding spoonful of cream tartar.  Also a salt spoonful of salt (1/4 tsp).  One large cup of seeded raisins chopped fin and thoroughly mixed with bread crumbs and flour (before adding to the other ingredients).  1/2 cup of currants and the same of whole seeded raisins. 

3. Steam 4 hours and serve with liquid sauce.

4. Sauce: One-half cup of cream (before it is whipped) or butter 1/2 a cup creamed, 1 cup of fine sugar, 1 teaspoonful of vanilla, 2 tablespoonfuls of grape or any kind of tart jelly.  1 egg beaten very light, and last of all 2 large tablespoonfuls of boiling water.  This makes a very nice sauce, but cream can be used instead if desired.