Boiled Plumb Pudding Recipe

Name: Boiled Plumb Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pound suet; 1 pound currants; 1 pound raisins, seedless; 8 large eggs; 4 each egg whites; 6 cups bread crumbs; 1 tablespoon nutmeg; 1 teaspoon ginger; 1 x salt; 1 pound flour, all-purpose; 1 pint milk

Servings: persons

1 pound suet
1 pound currants
1 pound raisins, seedless
8 large eggs
4 each egg whites
6 cups bread crumbs
1 tablespoon nutmeg
1 teaspoon ginger
1 x salt
1 pound flour, all-purpose
1 pint milk

1
Cut suet in little pieces.
2
Beat the eggs, then half the milk, beat them together, and by degrees stir in the flour and bread together, then the suet, spice and fruit, and as much milk as will mix it all well together and very thick.
3
Wet a large muslin cloth (3 foot square) and rub with flour inside and out.
4
Drape it into a bowl large enough to hold the pudding mix.
5
Pour the mixture in and tie up the muslin ends tightly, leaving the pudding in a large ball with some room for expansion.
6
When tying the neck, leave long enough ends on the cords so you can knot a loop.
7
Suspend the pudding in a large kettle or stock pot of boiling water, hanging the loop from a long wooden spoon straddling the open top of the pot, and boil five hours.
8
Check water level frequently.
9
It evaporates quickly.
10
When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or brandy.
11
Check weekly and add additional rum or brandy if it appears dry.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound suet, 1 pound currants, 1 pound raisins, seedless, 8 large eggs, and more.

Yes, Boiled Plumb Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boiled Plumb Pudding

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