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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 552)~76% of the text changedremovedadded
2 stk loff (franskbrød) (skorpen skåret tynt av). 5 dl franskbrød ½ l. melk (kokt og lunken). 125 g sukker. gr. sukker 125 g gr. korinter (renset). 125 g gr. rosiner (renset). 60 g gr. mandler (skåldet og finhakket). 30 g gr. sukat (finskåret). 100 g nyretalg (finhakket, kan erstattes med smør). 0,25 ts gr. talg 1 knivsodd kanel (1 knivsodd). 0,25 ts 1 — nellik (1 knivsodd). 0,25 ts salt. 0,5 dl rom. 6 stk egg (vispet). konjakk, ¼ teskje salt ½ del. rom eller sprit til flambering. smør og kavringstrø til formen. Skjær skorpen 6 egg. Skorpen skjæres tynt av loffene, skjær brødet brødene, disse skjæres i skiver og hell over skiver, påhelles den kokte, lunkne melken.. Tilsett finhakket melk, tilsettes den fint hakkede talg, sukker, sukkeret, de rensede korinter og rosiner, finskåret den finskårne sukat, skåldede og de skåldede, finhakkede mandler, krydderiene krydderiene, rummen og rommen.. Rør til slutt inn sist de vispede eggene og bland alt godt sammen.. Fyll massen egg. Has i en smurt og strødd form helt opp til randen. Bind over form, som overbindes med et klede vridd opp klæde, opvridd i varmt vann.. Sett formen vann, settes i en gryte med kokende vann og kok koker 1½ time. Vannet Formen må koke være fylt til randen, og vannet hele tiden koke og under kokingen stå over formen.. Hvelv puddingen på fat, hell over formen. Hvelves, overhelles med konjakk, rom eller sprit, tenn på spiritus; antendes og server serveres brennende. — Til 8 å 10 personer.

Note on Modernised

Mål er omregnet til moderne enheter, «talg» er presisert som nyretalg (kan erstattes med smør), og «knivsod» er tolket som en knivsodd (ca. ¼ ts). Kokemetoden i form med klede over er beskrevet i moderne trinn.

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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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