Steamed Plum Pudding

  • 1/2 pound figs, chopped
  • 1/2 pound dates, chopped
  • 1/2 cup citron
  • 1 cup nuts
  • 1/4 pound suet, chopped very fine
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup butter
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 cup buttermilk or sour milk
  • 1/4 cup fruit juice or wine
  1. Grease well two or three coffee cans with tight covers.
  2. Cut the fruit fairly small.
  3. Break nuts coarsely.
  4. Chop suet fine.
  5. Sift some of the flour over the fruit and combine the rest with the salt and baking powder, soda and spices.
  6. Cream butter and add sugar gradually.
  7. Beat eggs well and add to butter/sugar.
  8. Add dry ingredients alternately with liquid, beating well.
  9. Stir in fruit and nuts, and mix well.
  10. Fill molds 2/3 full. Cover tightly and steam 2 1/2 to 3 hours.
  11. Test with a cake tester to see if done.
  • Recipe doesn’t say when to add the suet. Guess is step 9.

via Virginia Goucher Lehman
Recipe in Lillian Davis Goucher’s handwriting

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