New England Baked Plum Pudding Recipe

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New England Baked Plum Pudding Ingredients

22 common crackers, rolled fine
1/2 cup sugar
1 cup molasses
4 eggs
1/2 cup melted shortening
1 tsp salt
1 tsp cinnamon
1 tsp clove
1 tsp soda (baking soda)
1/2 tsp nutmeg
2 qt milk
1 lb seeded raisins
1/2 lb seedless raisins
1/2 lb dried currants
1/4 cup citron
1/4 cup orange peel
1/4 cup lemon peel

A Recipe for
New England Baked Plum Pudding

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
Samuel Butler

What is patriotism but the love of the food one ate as a child?
Lin Yutang

This New England Baked Plum Pudding recipe is one of many in our Fruit Category.

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This Recipe for New England Baked Plum Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
Samuel Butler

New England Baked Plum Pudding Recipe
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This is a recipe for New England Baked Plum Pudding from the recipe cookbook of Recipes-to-go (Fruit)

Rice is born in water and must die in wine.
Italian Proverb

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The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

New England Baked Plum Pudding

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

New England Baked Plum Pudding Directions

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.

Serves: 6

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New England Baked Plum Pudding Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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