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Plum Pudding I

Erken's plum pudding I from 1914: white bread soaked in milk blended with suet, raisins, currants, candied peel, almonds, spices, rum and eggs, cooked in a mold in a water bath for 1½ hours and served flambéed. Serves 8.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 481 (falt i det fri)

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About the dish

Plum pudding is the English Christmas dessert that became a fixture of Norwegian bourgeois festive fare. Erken gives three variations; this first one is the simplest, made with white bread instead of just flour and cooked only an hour and a half. It is flambéed at serving.

How to make it

  1. 1

    Soak the bread

    Cut the crust thinly off the loaves, slice the bread and pour over the boiled, lukewarm milk.

  2. 2

    Mix the batter

    Add the finely chopped suet, sugar, the cleaned currants and raisins, finely cut candied peel, the blanched and finely chopped almonds, the spices and the rum.

  3. 3

    Stir in the eggs

    Finally stir in the beaten eggs and blend everything well together.

  4. 4

    Fill the mold

    Fill the mixture into a greased and crumbed mold right up to the rim. Tie over a cloth wrung out in hot water.

  5. 5

    Cook the pudding

    Set the mold in a pot of boiling water and cook for 1½ hours. The water must boil the whole time and stand above the mold.

  6. 6

    Serve flambéed

    Turn the pudding out onto a dish, pour over brandy, rum or spirits, light it and serve flaming.

Changes from the original

Measures converted to modern units, "suet" specified as kidney suet (can be replaced with butter), and "knivsod" interpreted as a pinch (about ¼ tsp). The cooking method in a mold with a cloth over is described in modern steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 481) → 1949 (korrekturlest, s. 552)~37% av teksten endretfjernetlagt til
2 franskbrød ½ l. melk 125 gr. sukker 125 gr. korinter 125 gr. rosiner 60 gr. mandler 30 gr. sukat 100 gr. talg 1 knivsod knivsodd kanel 1 — nellik ¼ teske teskje salt ½ del. rum rom 6 egg. Skorpen skjæres tyndt tynt av brødene, disse skjæres i skiver, paaheldes påhelles den kokte, lunkne melk, tilsættes tilsettes den finhakkede fint hakkede talg, sukkeret, de rensede korinter og rosiner, den finskaarne finskårne sukat, de skoldede, skåldede, finhakkede mandler, krydderierne, krydderiene, rummen og tilsidst til sist de vispede egg. Haves Has i smurt og strøet strødd form, som overbindes med et klæde, opvridd i varmt vand, sættes vann, settes i en gryte med kokende vand vann og koker 1½ time. Formen maa må være fyldt fylt til randen randen, og vandet vannet hele tiden koke og under kokningen staa kokingen stå over formen. Hvælves, overheldes Hvelves, overhelles med konjak, rum konjakk, rom eller spiritus; antændes antendes og serveres brændende. brennende. — Til 8 å 10 personer.

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Frequently asked questions

How long should the plum pudding cook?
It is cooked 1½ hours in a water bath — the mold is set in a pot of boiling water. With preparation, the total time comes to around 130 minutes.
What must I watch out for during cooking?
The mold must be greased and crumbed, filled right to the rim and tied over with a cloth wrung out in hot water. The water must boil the whole time and stand above the mold.
How is the pudding served?
It is turned out of the mold and doused with brandy.
What gives the pudding body and fat?
100 g of suet, finely chopped, together with 2 crustless French loaves soaked in ½ liter of boiled, lukewarm milk. The spicing is a pinch of cinnamon, a pinch of cloves and a little salt, plus ½ deciliter of rum.

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