Recipes Revisited: Great Grandfather Merrick's Old England's Plum Pudding

 

Recipe Sheet for Merrick's Old England's Plum Pudding

I posted this back in 2016 but thought I would repost now as it is a holiday dessert. This recipe came from my Great Grandfather Merrick Smith. If done right, this takes about a month to make, but you can definitely shorten that time. I'll post the recipe for the Brandy Butter Sauce next. Again, I am compiling all the family recipes here. If you have any you want to add, let me know.

Merrick’s Old England’s Plum Pudding

• 1 lb raisins
• 1 lb currants
• ½ lb citron (thinly sliced)
• ¼ lb candied lemon peel (chopped)
• ½  teaspoon cinnamon
• ¼ teaspoon mace
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• ¼ teaspoon freshly ground black pepper
• 1 lb suet
• 1 ½ cup brandy
• 1 lb bread crumbs
• 1 cup scalded milk
• 6 eggs
• 1 lb Flour
• 1 teaspoon Baking Soda
• 1 cup molasses
• 1 teaspoon salt

Blend raisins, currants, citron, lemon peel, cinnamon, mace, nutmeg, ground cloves, allspice, black pepper, and suet in a bowl. Add ¼ cup brandy. Cover tightly and refrigerate for 4 days, add ¼ cup brandy each day. Soak bread crumbs in milk and brandy. Combine with well-beaten eggs, flour and molasses. Blend with the fruit mixture. Add flour, baking soda, salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about ⅔ full. Cover with foil and tie it firmly. Steam for 6-7 hours. Add a dash of brandy to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated french brandy. Ignite and bring to the table. Serve with Merrick’s Plum Pudding Sauce.

After steaming

Served Flaming