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Title: John Nott's Mother's Plum Pudding
Categories: Dessert Holiday Heirloom Blank
Yield: 1 Pudding
| 1 | lb | Raisins; stoned |
| 1 | lb | Currants; cleaned |
| 1 | lb | Brown sugar |
| 1 | lb | Suet; chopped fine |
| 1 | lb | Bread crumbs; fine |
| 1 | lb | [?] mixed citron, lemon and orange peel; cut fine [how much? |
| 1 | Nutmeg | |
| 12 | Eggs | |
| 2 | Or 3 large handsful of flour | |
| 1/2 | Teacup of good liquor | |
| Sauce: | ||
| 1 | c | Brown sugar |
| 1 | c | Butter |
| Yolk of one egg | ||
| 1 | Wineglass of good liquor |
Break in 12 eggs and mix all well, stirring a good while and adding 2 or 3 large handsfull of flour and a half a teacup of good liquor. Scald your cloth and flour it well. Tie the pudding pretty tight. It does not swell much. Boil six hours.
Sauce: beat the butter and sugar to a cream and stir in the yolk. Put it on top of the stove to simmer but do not let it boil. Pour in a wine glass of good liquor and serve hot.
John Nott's mother is my maternal grandfather's first wife. This recipe was
given to my mother by her half-brother John around 1946 and recorded in her
personal recipe book word for word. [You had better know how to make a plum
pudding already, before attempting Uncle John's instructions! Jim Weller
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