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Queen Victoria’s Plum Pudding




Source of Recipe


Royal Insight Collection, from Queen Victoria’s Christmas Dinner at Windsor Castle, 1899.


Recipe Introduction


First served at Queen Victoria’s Christmas Dinner at Windsor Castle in 1899.



List of Ingredients




¾ pound raisins
¾ pound currants
½ pound candied orange, lemon and citron
1¼ pounds chopped beef suet (or shortening)
1 pound flour (2 cups)
¾ pound moist sugar
4 eggs
3 gills of milk (1½ cups)
Grated rind of two lemons
½ ounce nutmeg, cinnamon and cloves
1 glass of brandy (¼ cup)
Pinch of salt

German Custard Sauce:

4 egg yolks
2 ounces pounded sugar (about ¼ cup)
1 glass of sherry (about ¼ cup)
Orange or lemon peel, rubbed on loaf sugar
Very little salt


Recipe



Mix the above ingredients thoroughly together in a large basin several hours before the pudding is to be boiled; pour them into a mould spread with butter, which should be tied up in a cloth. The pudding must then be boiled for four hours and a half; when done, dish it up with a German custard sauce over it.

German Custard Sauce:
Whisk this sharply over a very slow fire, until it assumes the appearance of a light frothy custard.