English Plum Pudding

Transcription

1 lb raisins

1 lb currants

3/4 lb Beef suet (kidney suet is best)

2/3 of a loaf of bread

1 lb flour

milk to make a stiff dough

I never use quite as much flour as the recipe calls for & any kind of stale bread will do.

Take part of the flour and flour the fruit & chopped suet.

Dip the bag in boiling water and flour on inside – steam four hours.

I divide mine in half & perhaps you can make three which will be enough for your family.

Written by Eulalie Thornburg

Attributed to her mother, Mary Eulalie “Eula” Green