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PLUM PUDDING, CHRISTMAS.
1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2
lb. cane sugar, 1/2 lb. flour, 1/4 lb. sweet almonds,
1/4 lb. grated carrot, 1/4 lb. grated apple, 1/4 lb.
nutter, grated rind of 2 lemons, 1/2 a nutmeg.
Well wash the raisins, sultanas and currants in hot
water. Don't imagine that this will deprive them of
their goodness. The latter is all inside the skin.
What comes off from the outside is dirt, and a
mixture of syrup and water through which they have
been passed to improve their appearance.
Rub the currants in a cloth to get off the stalks, pick
the stalks from the sultanas, and stone the raisins.
Put the currants and sultanas in a basin, just barely
cover them with water, cover them with a plate,
and put into a warm oven--until they have fully
swollen, when the water should be all absorbed.
(Currants treated in this way will not disagree with
the most delicate child. They are abominations if
not so treated.) Rub the nutter into the flour, or
chop it as you would suet. Blanch the almonds by
steeping them in boiling water for a few minutes:
the skins may then be easily removed; chop very
finely, or put through a mincer. Wash, core, and
mince (but do not peel) the apples. Grate off the
yellow part of the lemon rind. Mince or grate the
carrots.
Mix together the flour, nutter, sugar, lemon rind,
almonds and nutmeg. Then add the raisins, sultanas
and currants. Lastly, add the grated carrot and
apple, taking care not to lose any of the juice. Don't
add any other moisture. If the directions have been
exactly followed, it will be moist enough. Put it into
pudding-basins or tin moulds greased with nutter,
and boil or steam for 8 hours.
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