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New England Baked Plum Pudding

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains New England Desserts 6 Servings

INGREDIENTS

22 Common crackers, rolled fine
1/2 c Sugar
1 c Molasses
4 Eggs
1/2 c Melted shortening
1 ts Salt
1 ts Cinnamon
1 ts Clove
1 ts Soda (baking soda)
1/2 ts Nutmeg
2 qt Milk
1 lb Seeded raisins
1/2 lb Seedless raisins
1/2 lb Dried currants
1/4 c Citron
1/4 c Orange peel
1/4 c Lemon peel

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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