New England Baked Plum Pudding

6 Servings

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New England Baked Plum Pudding Ingredients

22 Common crackers, rolled fine	1/2 ts Nutmeg
1/2 c Sugar	2 qt Milk
1 c Molasses	1 lb Seeded raisins
4 Eggs	1/2 lb Seedless raisins
1/2 c Melted shortening	1/2 lb Dried currants
1 ts Salt	1/4 c Citron
1 ts Cinnamon	1/4 c Orange peel
1 ts Clove	1/4 c Lemon peel
1 ts Soda (baking soda)

Instructions for New England Baked Plum Pudding

Info: from Early American Recipes collection, 1953, by Heloise Frost from Nana Swain Preparation: Soak rolled crackers in milk two hours or more. Add sugar, molasses, spices, salt. Add beaten eggs, then fruit and last melted shortening and soda. Pour into well buttered earthen pudding pan. Bake at 400 d one hour. Stir pudding thoroughly and reduce heat to 300 d for two hours. Stir again and continue to bake one hour. Pudding will be solid when done. Run a knife around edges, but do not remove from pan until cold. Slice and serve with hard sauce (or whipped cream). Will keep in refrigerator for a long time. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized