Title: Hudson's Bay Company Plum Pudding
Categories: Bread Primitive
Yield: 1 Recipe

4	c	Sifted flour
4	ts	Baking powder
1/2	ts	Cinnamon
1/2	ts	Nutmeg
1	c	Brown sugar
1/2	c	White sugar
1/4	c	Finely chopped glaceed
		Fruit mix.
2	c	Seedless raisins
1	c	Currants
4	tb	Dehydrated whole egg
6	tb	Dehydrated whole milk
1/4	ts	Powdered lemon juice
2	c	Finely minced suet
2	c	Water

If you're going to be in the bush with a friend or two on Thanksgiving and want to have something a little special for that occasion, you may be interested in going prepared to make one of the Hudson's Bay Company aromatic pudding which, traditionally varying in accordance with what ingredients have been at hand, have crowned many a holiday feast in the silent places since the Company was founded 3 centuries ago.

The ingredients (without the suet and water) can be mixed at home and sealed in a plastic container.

When the memorable day arrives, shake and stir all these ingredients together. The suet can be either beef suet brought for the occasion or animal suet obtained on the spot. Add the water to make a cake batter. Wring out a heavy cotton bag in hot water and sprinkle the inside with flour. Pour the batter into this. Tie the top tightly, leaving plenty of room for expansion.

Place this immediately in a pot filled with boiling water sufficient to cover. Keep it boiling 3 hours, turning the bag upside down when the pudding starts to harden so all the fruit will not settle to the bottom. As the cooking continues, shift the bag occasionally so it will not scorch against the sides of the receptacle. At the end, dip this cloth continer briefly in cold water and carefully remove the fabric so as not to break or crumble the pudding.

Werve this plum pudding with some appropriate sauce. Butter and sugar, flavored with some spice such as nutmet or an extract such as lemon powder, will suffice. So will the thick juice from boiled, dehydrated fruit.

Source: "SKILLS FOR TAMING THE WILDS", by Bradford Angier, 1967

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