Queen Victoria�s Plum Pudding Recipe
3/4 lb. raisins
3/4 lb. currants
1/2 lb. candied orange, lemon and citron
1 1/4 lb. chopped beef suet (or shortening)
1 lb. flour (2 cups)
3/4 lb. moist sugar
4 eggs
3 gills of milk (1 1/2 cups)
Grated rind of two lemons
1/2 oz. nutmeg, cinnamon and cloves
1 glass of brandy (1/4 cup)
Pinch of salt
German Custard Sauce:
4 egg yolks
2 oz. pounded sugar (about 1/4 cup)
1 glass of sherry (about 1/4 cup)
Orange or lemon peel, rubbed on loaf sugar
Very little salt
Mix the above ingredients thoroughly together in a large basin several hours
before the pudding is to be boiled; pour them into a mould spread with butter,
which should be tied up in a cloth. The pudding must then be boiled for four
hours and a half; when done, dish it up with a German custard sauce over it.
German Custard Sauce: Whisk this sharply over a very slow fire, until it assumes
the appearance of a light frothy custard.
Source: Royal Insight Collection, from Queen Victoria�s Christmas Dinner at
Windsor Castle, 1899.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home