Plum pudding was the highlight of the Gilded Age holiday feast. It was a rich dessert containing suet (the protective fat around the kidneys of beef or mutton), dried fruit, and spices such as cinnamon, nutmeg, and cloves, as well as any combination of nuts, lemon or orange peel, chopped apple, flour, eggs, sugar, and milk, cider, or liquor. A sauce made from rum or brandy butter (sometimes called hard sauce) was often added right before serving. This version is based on temperance-movement recipes popular at the time.
Makes one large (Bundt pan-sized) pudding or two smaller ones, serving 15 to 20 people
- 2 3/4 cups raisins
- 1 1/2 cups dried currants
- 1/2 cup candied ginger, chopped
- 1/2 cup dried pineapple, chopped
- 1/2 cup almonds, chopped
- 1 cup sugar
- 1 3/4 cups all-purpose flour
- 1 3/4 cups bread crumbs (preferably from egg bread such as challah or French brioche)
- 6 large eggs, beaten
- 1 1/2 cups suet (or lard)
- 1 cup brandy (or apple cider)
- Juice and zest from 1 orange
- Juice and zest from 1 lemon
- 1 small whole nutmeg, grated
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- Pinch of salt
