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
� pound raisins
� pound currants
� pound candied orange, lemon and citron
1� pounds chopped beef suet (or shortening)
1 pound flour (2 cups)
� pound moist sugar
4 eggs
3 gills of milk (1� cups)
Grated rind of two lemons
� ounce nutmeg, cinnamon and cloves
1 glass of brandy (� cup)
Pinch of salt
German Custard Sauce:
4 egg yolks
2 ounces pounded sugar (about � cup)
1 glass of sherry (about � 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.
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