English plum pudding, no. 3

(Recipe #4, page 152)

Ingredients: 1 pound each of finely shredded firm beef suet, flour, seeded raisins, and currants, 8 eggs, ¼ pound sugar, 3 ounces of finely ground almonds, ½ a nutmeg, 1 teaspoon of salt, ½ ounce of citron, ½ ounce of orange peel, 1 wineglass of rum, and enough milk that a spoon can stand upright in the dough.

Mix the dough vigorously, form it into a firm ball, and cook it in a cloth for 6–8 hours.

This pudding is also good served cold.

Serves 24–28.

Translated by David Green.

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