Plum Pudding
A delicious traditional pudding from a cookbook hand written by Rom’s mother, Dorothy Bennett.
Cuisine
Colonial
Servings
Prep Time
4-5
People
10
minutes
Cook Time
3
Hours
Servings
Prep Time
4-5
People
10
minutes
Cook Time
3
Hours
Ingredients
4
oz
Suet
1.5
cup
milk
4
oz
Sugar
4
oz
Breadcrumbs
4
oz
White Flour
4
oz
Currents
4
oz
sultanas
1
tsp
Baking Soda
Instructions
Put the Sugar and breadcrumbs in a heat proof basin.
Boil the suet in one cup of milk for a few minutes
Pour it over the sugar and the breadcrumbs.
When nearly cold mix in the flour, currents, and sultanas
Dissolve the baking soda in ½ cup of warm milk and mix well
Boil or steam 3 hours.
Recipe Notes
Did you notice the total lack of plums in the ingredients? This is a war time recipe.
Nutrition Facts
Plum Pudding
Amount Per Serving
Energy
3375kJ
Energy from Fat 1243kJ
% Daily Value*
Total Fat
33g
51%
Saturated Fat 16g
80%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol
38mg
13%
Sodium
584mg
24%
Potassium
589mg
17%
Total Carbohydrates
119g
40%
Dietary Fiber 4g
16%
Sugars 69g
Protein
12g
24%
Vitamin A
2%
Vitamin C
2%
Calcium
18%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.