Easter Plum Pudding (1877)

Easter Plum Pudding.

The yolks of seven eggs, and six whites; three quarters of a pound of best raisins, a quarter of a pound of currants, three quarters of a pound of finely grated bread crumbs, half a pound of finely chopped beef-suet, a pinch of salt, two ounces of sweet almonds, blanched and pounded.

Mix all well together, adding the eggs last. This pudding may be mixed some hours before being boiled. It requires boiling for four hours.

Source: Puddings & Sweets, 365 receipts, Lucy Jones (1877)

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