Home · Recipes · Historical Cookbook · Puddings

Plum Pudding

8 servings

Ingredients

• 4 pcs egg yolks
• 0.25 l sweet cream
• 250 g fine flour
• 250 g chopped suet
• 250 g currants
• 200 g raisins, pitted, coarsely chopped
• 75 g sugar
• 35 g sliced almonds
• 35 g orange peel
• 0.5 pcs nutmeg, grated
• 0.5 wine glass rum
• salt (a little)
• 4 pcs egg whites
• arrack, for flambéing (a little)

Instructions

1. Thoroughly mix 4 egg yolks with a generous ¼ liter sweet cream, 250 g fine flour, 250 g chopped suet, 250 g currants, 200 g pitted, coarsely chopped raisins, 75 g sugar, 35 g sliced almonds, 35 g orange peel, half a grated nutmeg, ½ wine glass of rum, and a little salt.
2. Fold in the beaten egg whites from the 4 eggs, pour the mixture into a mold, and cook for 4 hours.
3. When serving, pour arrack over the pudding, ignite it, and bring it to the table flaming.
4. Chaudeau sauce pairs well, or it can be served without sauce in the English style.

Modernized from a treasured 19th-century German cookbook.