Christmas Plum Pudding and Figgy Pudding Recipes

Christmas Plum Pudding

2 cups soft bread crumbs
2 cups chopped suet
1 cup chopped raisins
1 cup chopped citron
1 cup cleaned currants
1 teaspoon salt
1 teaspoon nutmeg
6 eggs
1/2 cup brandy
1/2 tablespoon lemon rind

Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one-half hour. Serve with Wine Sauce.

Wine Sauce

1/2 cup butter
1 cup powdered sugar
wine, brandy or vanilla
1 teaspoon hot water

Cream butter; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.

Christmas Plum Pudding

1/2 pound beef suet
1 cup flour
1/2 pound raisins (stoned)
1/2 pound currants
2 ounces citron, cut fine
1 cup sugar
Grated rind of 1 lemon
2 cups flour
2 level teaspoonsful baking powder
1/4 teaspoonful each, ground cloves and cinnamon
1/2 teaspoonful each mace and salt
2 eggs
1/2 cup sweet milk

Sift together three times the flour, baking powder, spices and salt. Chop fine the suet, mixing it with the cup of flour; add the fruit, sugar, lemon rind, and the flour mixure together. Mix this thoroughly, then stir in the eggs beaten very light and mixed with the milk. The mixture should be quite stiff. Steam six hours in a butterred, two-quart mold. Serve with hard or liquid sauce. Chopped figs or dates and nuts may be used in place of the fruit mentioned.

Rum Sauce

1/2 cup powdered sugar
2 egg yolks
2 egg whites
3 tablespoons rum
1/2 cup beaten cream

Mix sugar, yolks and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve.

Figgy Pudding

1 cup suet
1 cup sugar
3 large egg yolks
1 cup milk
2 tablespoons rum
1 apple peeled, cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten

Grease a two-quart mold.
Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
Pour into two-quart buttered bowl or mold and place into large shallow pan and steam for four hours.

Custard Sauce

2 cups milk
1 large egg
3/4 cups sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon flour
1 tablespoon butter
In saucepan, scald milk and allow to cool.
Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
Serve pudding warm with custard sauce or sweetened whipped cream.