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Plum Pudding



  • 2 cups Sifted Flour

  • 1lb Raisins

  • 2 tsp double action Baking Powder

  • 1/2 tsp Salt

  • 1/2lb Candied Fruit and Citron

  • 2 tsp Cinnamon

  • 1/2lb coarsely ground Suet

  • 1/2 tsp Nutmeg

  • 1/4lb Brown Sugar

  • 1/2 tsp Allspice

  • 3/4 cup Strong Black Coffee mixed

  • 1/2 tsp Vanilla 1/4 cup Dark Jelly

  • 1 cup Chopped Nuts (optional)



Sift dry ingredients. Add fruit, nuts, and suet. Mix liquid with eggs and beat well. Pour into bowl of dry ingredients and stir until smooth. Fill pudding pan 2/3 full and cover with cloth (a piece of old sheet works well).

(I've steamed 2 at a time in the granite water bath-type canner, or single ones in the 12 qt. stockpot. Screw-on type canning jar rings in the bottom keeps the pan off the bottom of the pot and it needs water at least an inch up the side of the container so it doesn't boil dry in the length of time the pudding requires to steam. Test for doneness with a toothpick, same as for cake. It used to be that the batter was put in a clean cloth salt sack and suspended over the water. I suppose that is how it came to be called a "son-of-a-gun in a sack".

If you don't like tallow in the roof of your mouth after eating the pudding cold, 1/2 lb. butter or butter-flavoured shortening can be substituted for the suet, but margarine contains liquid now and that throws off the ratio of [fat/grease/oil] to other ingredients. I've never tried cooking oil. In substituting for suet, cream whatever you use with the brown sugar, then add the other liquid and beat it together to get it mixed well.




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