Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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)~78% of the text changedremovedadded
120 g knust gr. støtt kavring (støtt kavring). 60 g hvetemel. gr. hvetemel 250 g gr. sultanarosiner (renset). 250 g gr. nyretalg (renset og finhakket; kan erstattes med kaldt smør, revet). 1 ts teskje revet muskat. muskat 125 g sukker. 0,25 ts kanel. 0,25 ts salt. gr. sukker ¼ teskje kanel 1 — salt 60 g gr. sukat (finskåret). 60 g gr. søte mandler (skåldet og finhakket). 2 stk 4 sitroner (revet skall og saft). 8 stk egg (godt pisket). 1,5 dl melk. 0,5 dl 1½ del. melk ½ del. rom. konjakk, rom eller sprit (til flambering). Rens nyretalgen og hakk den fint. Bland den godt Den rensede, finhakkede nyretalg blandes med hvetemelet.. Bland inn melet, tilsettes de rensede sultanarosinene, den knuste rosiner, kavringen, sukkeret, den finskårne sukaten, sukat, de skåldede og skåldede, finhakkede mandlene, muskat, kanel og salt, samt revet mandler, krydderiene, det revne skall av 2 sitroner.. Rør inn sitroner, saften av de 2 sitronene, deretter 4 sitroner, tilsist de godt piskede eggene, vispede egg, melken og rommen. Bland alt romen. Alt blandes godt sammen.. La røren stå kaldt sammen, står i 12 timer.. Bind røren timer; bindes så inn i et fuktet puddingklede, knyt det godt vætet puddingklæde, bindes sammen og la puddingen småkoke småkoker i en gryte med kokende vann i 6–8 6—8 timer. Etterfyll Serveres varm, overhelles med kokende vann underveis.. Ta puddingen ut av kledet og server den varm. Hell over konjakk, rom eller sprit, tenn på spiritus, antendes og server flammende. serveres brennende. Kan has i godt smurt og strødd form og kokes som ovenfor forklart.

Note on Modernised

Mål er modernisert (deciliter, teskje, spiseskje), «støtt kavring» oppgitt som knuste kavringer/kavringstuv, nyretalg beholdt (kan byttes med smør). Uklare OCR-brøker (¼, ½, 1½) er rekonstruert. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!