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Mary 1890 English Plum Puddings

Mary 1890 English Plum Puddings is built on All Purpose Flour Sifted, Baking Powder, Baking Soda, Salt, and Cinnamon. Scale it up or down for the number of people at the table.

सामग्री

• 4 1/2 cup
• 4 tsp
• 1 tsp
• 1/2 tsp
• 2 tsp
• 2 cup
• 1 1/2 cup
• 1 cup

विधि (झलक)

1. 1

   Mix together the suet, brown sugar, eggs and buttermilk.

2. 2

   Add the suet mixture gradually to the sifted dry ingredients, mixing well.

3. 3

   Add fruits and bread crumbs; mix until well-blended. (If batter is not stiff, stir in additional flour as needed.)

4. 4

   Divide mixture among prepared cans or molds, filling them half full.

5. 5

   Cover each with a double sheet of waxed paper and tie down securely.

6. 6

   Pressure cooker: Place hot water in the bottom of a large pressure cooker/canner, using enough to reach a level just below the bottom of a steaming rack.

7. 7

   Place cans or molds on the rack.

8. 8

   Cover the pressure canner and steam the puddings 20 minutes with the vent tube (or petcock) open.

9. 9

   Then attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 lbs. pressure.

10. 10

    Remove the pressure cooker from heat.

11. 11

    When pressure is completely reduced, open and remove the puddings from the cooker.

12. 12

    Regular steamer: In a large stockpot or boiling water bath canner, add water to come up just below the bottom of the steaming rack.

13. 13

    Add puddings, cover and steam for 6 hours, adding water as necessary to keep from boiling dry.

14. 14

    To serve, slice and resteam in the top of a double boiler over simmering water until hot, about 1 hour.

15. 15

    Serve with hard sauce and whipped cream flavored with brandy or the Wilson family’s favorite sauce (see recipe).