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Pudding Cake Mix
Pudding Cake Mix $ 7.95
at Vermont Country Store

Nordic Ware Sticky Toffee Pudding Bundt Cake Mix
Nordic Ware Sticky Toffee Pudding Bundt Cake Mix $ 10.00
at Chef's Corner

Large Brandy Plum Pudding
Large Brandy Plum Pudding $ 22.95
at Vermont Country Store

RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

English Recipe for Plum (Suet) Pudding 1800s, English

This quote below is from Miki who was kind enough to send us this recipe! This is so totally awesome! I don't think I have ever seen a recipe that is from the 1800s!

"My grandmother (born in 1888) moved from Wales to Palmira, OH (Eva Maria Davis). In Ohio she married my grandfather, (born 1879-Edwin Dudley Parker) who came from Guelph, Ontario. His family originally came from across the Pond also. This recipe came over with the Parkers."

Ingredients

    Pudding

  • 1 c molasses
  • 1 c sweet milk
  • 1 c ground suet
  • 1 c raisins
  • 1/2 c currants (very original recipe must have called for more currents because my mother wrote that she preferred using more raisins and less currants)
  • 2-3/4 c flour
  • 1 tsp. salt
  • 1/2 tsp. soda
  • 1 tsp cinnamon
  • Add orange, lemon peel, citron & candied cherries and pineapple (These are dried candied citrus fruits)


    • Hard Sauce

    (to put on top of warm pudding sprinkled with nutmeg) YUM!
  • 1 c confectioners sugar
  • 1/2 c butter
  • White of 1 egg - beaten
  • Flavoring - a little vanilla
  • Add nutmeg on top.
     
Preparation Instructions

Steam Pudding for 3 hours.

Hard Sauce

Mix together these ingredients until well combined

2007 Footnotes - By Miki

You will notice that it says to 'steam pudding for 3 hours'. I can remember my grandmother using cheesecloth, I believe in a tin can, but the recipe does not specify. I have chosen not to add words to this recipe - I prefer to leave it written as it has been passed down. I am sure that there are some very fancy steaming pans available now.

The Hard Sauce is 'to die for'. I have a great childhood memory of licking the spoon and hoping that I would be served a big glob of it on top of the warm pudding. It just melted and drizzled down over the pudding - always reminded me of lava out of a volcano.

PLEASE NOTE THAT THERE IS NO DIRECTION FOR COOKING THE HARD SAUCE. I WILL LEAVE IT UP TO YOU AS TO WHETHER YOU WANT TO EAT A RAW EGG WHITE, BUT I AM SURE THAT THE SAUCE WAS NOT COOKED...IT ACTUALLY LOOKS LIKE A BOWL OF FLUFFY BUTTER WHEN IT IS PREPARED.

You will also notice that this recipe is not written with specific instructions on how to combine the ingredients. I'm sure my great grandmother could prepare this in her sleep, and I am confident that we have all been in our kitchens enough to also know the routine.

Suet you get from a butcher. Recipe does not mention the flour and since this pudding is rather heavy, not light and airy, I would not try sifting. Sweet milk is fresh milk, preferable whole milk. It means not spoiled or sour which would have happened in the 1800's without refrigeration. It is definitely NOT sweetened condensed milk.
 

Contributed by Miki for her Great Grandmother Parker, her Grandmother Parker, and her Mother Annie - all are looking over us from Heaven's Kitchen!

Contributed by Great Grandmother Parker and Grandmother Parker, Mother Annie!, 1800s

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