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Plum Pudding II (Deluxe)

Erken's deluxe plum pudding from 1914: kidney suet, flour, rusk crumbs, sultanas, candied peel, almonds, lemon, spices, eggs, milk and rum combined, rested 12 hours, boiled in a pudding cloth 6–8 hours and served flambéed. Serves 8.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 482 (falt i det fri)

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About the dish

In Erken's cookbook, plum pudding was a festive and Christmas dessert of English origin. This "deluxe" variation is boiled in a pudding cloth in water, and set aflame with spirits at serving.

How to make it

  1. 1

    Mix suet and flour

    Clean the kidney suet and chop it finely. Mix it well with the wheat flour.

  2. 2

    Add the dry ingredients

    Mix in the cleaned sultanas, the crushed rusk, the sugar, the finely cut candied peel, the blanched and finely chopped almonds, nutmeg, cinnamon and salt, plus the grated zest of 2 lemons.

  3. 3

    Add the wet ingredients

    Stir in the juice of the 2 lemons, then the well-beaten eggs, the milk and the rum. Blend everything well together.

  4. 4

    Let the batter rest

    Let the batter stand cold for 12 hours.

  5. 5

    Cook the pudding

    Tie the batter up in a moistened pudding cloth, knot it tightly and let the pudding simmer in a pot of boiling water for 6–8 hours. Top up with boiling water along the way.

  6. 6

    Serve flaming

    Take the pudding out of the cloth and serve it hot. Pour over brandy, rum or spirits, light it and serve flaming.

Changes from the original

Measures modernized (deciliter, teaspoon, tablespoon), "pounded rusk" given as crushed rusks/rusk crumbs, kidney suet retained (can be swapped for butter). Unclear OCR fractions (¼, ½, 1½) are reconstructed. The method is broken into numbered 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. 482) → 1949 (korrekturlest, s. 552)~45% av teksten endretfjernetlagt til
120 gr. støtt kavring 60 gr. hvetemel 250 gr. sultanarosiner 250 gr. nyretalg 1 teske teskje revet muskat 125 gr. sukker 1/4 teske ¼ teskje kanel 1/4 1 — salt 60 gr. sukat 60 gr. søte mandler 2 citroner 4 sitroner 8 egg 1 1/2 1½ del. melk 1/2 — rum. ½ del. rom. Den rensede, finhakkede nyretalg blandes med melet, tilsættes tilsettes de rensede rosiner, kavringen, sukkeret, den finskaarne finskårne sukat, de skoldede, skåldede, finhakkede mandler, krydderierne, krydderiene, det revne skal skall av 2 citroner, sitroner, saften av de 2 citroner, tilsidst 4 sitroner, tilsist de godt vispede egg, melken og rummen. romen. Alt blandes godt sammen, staar står i 12 timer; bindes saa ind så inn i et vætet puddingklæde, bindes sammen og smaakoker småkoker i gryte med kokende vand vann 6—8 timer. Serveres varm, overheldes overhelles med konjak, rum konjakk, rom eller spiritus, antændes antendes og serveres brændende. brennende. Kan has i godt smurt og strødd form og kokes som ovenfor forklart.

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Frequently asked questions

How long should the plum pudding cook?
It is tied up in a moistened pudding cloth and simmered in a pot of boiling water for 6–8 hours.
Why does the batter stand for 12 hours before cooking?
The batter should rest for 12 hours so that the rusk, flour, raisins and spices absorb the liquid (milk, rum, lemon juice) and the flavors settle. That is why the total time is about 20 hours.
What is kidney suet, and can anything replace it?
Kidney suet is the fat around the kidneys of beef or sheep. In the recipe, 250 g is cleaned and finely chopped and mixed with the flour. It is the traditional fat source in plum pudding from 1914.
How is it served?
The pudding is served hot, doused with brandy, rum or spirits and lit — preferably with a sweet sauce alongside.

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