How long does this plum pudding take?

The total time is given as 285 minutes (about 4 hours 45 minutes), including preparation and the long steaming/cooking in the mold.

What is kidney suet, and can I replace it?

Kidney suet is the fat around the kidneys of beef/lamb, and the recipe uses 225 g cleaned and chopped together with the wheat flour. It is the very backbone of a traditional plum pudding; butter gives a different result but can be used if suet is not available.

How are the fruit and the mold prepared?

Apples are peeled and finely chopped, the raisins are cleaned, halved and pitted, the sultanas and currants washed, and the candied lemon peel cut into fine dice. The mold is greased and coated with rusk before the batter is filled in.

What spices and aromatics are used?

1 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp cardamom, a knifepoint of cloves, plus the juice and grated zest of 1/2 orange, candied lemon peel and 4 tablespoons of brandy.

Plum Pudding III

Name: Plum Pudding III
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 100 g apples (peeled and finely chopped); 100 g raisins (cleaned, halved and pitted); 100 g sultanas (washed); 100 g currants (washed); 225 g kidney suet (cleaned and chopped; can be replaced with cold, grated butter); 225 g white bread (crustless, soaked in the milk); 120 g sugar; 60 g candied lemon peel (cut into fine dice); 0.5 pcs orange (juice and finely grated zest); 1 tsp ginger (ground); 0.25 tsp cinnamon; 0.25 tsp cardamom; 1 knifepoint cloves (ground); 2 pcs eggs; 2 dl milk; 100 g wheat flour; 60 g sweet almonds (blanched and chopped); 4 tbsp brandy; butter and crushed rusk (for the mold)

Erken's plum pudding III (1914): apples, raisins, sultanas, currants, kidney suet, soaked white bread, sugar, candied lemon peel, orange, spices, almonds, eggs and brandy combined, filled into a greased mold, tied over with a cloth and cooked in a water bath for 4 hours. Served with wine sauce or a flaming sauce.

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

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About the dish

The third plum pudding variation in Erken's cookbook is a little lighter, with apples in addition to the dried fruit, and cooked in a mold in a water bath instead of in a cloth.

How to make it

1
Prepare the fruit
Peel and finely chop the apples. Clean the raisins, halve them and remove the stones. Wash the sultanas and currants. Cut the candied lemon peel into fine dice and grate the orange zest finely.
2
Suet and bread
Clean the kidney suet and chop it together with the wheat flour. Soak the crustless bread in the milk.
3
Mix the batter
Work the suet mixture and the soaked bread well together, and add everything else: fruit, sugar, lemon and orange zest, orange juice, spices, almonds, eggs and brandy.
4
Fill the mold
Grease a mold well and coat it with crushed rusk. Fill in the batter — the mold must be completely full. Tie a moist cloth tightly over.
5
Cook in a water bath
Set the mold in a pot of boiling water that stands above the mold, and cook for 4 hours. The water must boil the whole time, and be topped up with boiling water.
6
Serve
Turn the pudding out and serve with wine sauce or a flaming sauce.

Changes from the original

Measures modernized (dl, teaspoon, tablespoon). Unclear OCR fractions are reconstructed (¼ cinnamon, ¼ cardamom, ½ orange). Kidney suet retained, with a suggestion of butter as a substitute. The cooking method from "plum pudding I" is written out: the mold is tied over with a cloth and cooked in a pot of boiling water that must stand above the mold.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 482) → 1949 (korrekturlest, s. 553)~30% av teksten endretfjernetlagt til

100 gr. epler 100 gr. rosiner 100 gr. sultanarosiner 100 gr. korinter 225 gr. nyretalg 225 gr. franskbrød 120 gr. sukker 60 gr. syltet ~~citronskal~~ sitronskall saft og ~~skal~~ skall av ~~1/2~~ ½ appelsin 1 ~~teske~~ teskje ingefær ~~1/4 —~~ ¼ kanel ~~1/4 —~~ ¼ teskje kardemomme ~~1 knivsod~~ i knivsodd nellik 2 egg 2 del. melk 100 gr. hvetemel 60 gr. søte mandler 4 ~~spiseskeer konjak. Eplerne skrælles~~ spiseskjeer konjakk. Eplene skrelles og finhakkes, rosiner renses, kløves i to og befries for kjerner, ~~sultanarosinerne~~ sultanarosinene og ~~korinterne~~ korintene vaskes, ~~citronskallet~~ sitronskallet skjæres i fine terninger. Nyretalgen renses og hakkes med melet. Brødet uten skorpe bløtes i melken; skallet av appelsinen rives fint. Nyretalgen og det utbløtte brød arbeides sammen, ~~tilsættes~~ tilsettes alt det øvrige. En form smøres, strøes med kavring, og deigen ~~lægges~~ legges i; formen ~~maa~~ må være helt ~~fyldt.~~ fylt. Bindes over med et klæde og kokes som ~~forklaret~~ forklart under ~~plumpudding~~ Plumpudding I, men skal koke i 4 timer. Serveres med vinsaus eller ~~brændende~~ brennende saus. Til 6 å 8 personer.

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Frequently asked questions

How long does this plum pudding take?: The total time is given as 285 minutes (about 4 hours 45 minutes), including preparation and the long steaming/cooking in the mold.
What is kidney suet, and can I replace it?: Kidney suet is the fat around the kidneys of beef/lamb, and the recipe uses 225 g cleaned and chopped together with the wheat flour. It is the very backbone of a traditional plum pudding; butter gives a different result but can be used if suet is not available.
How are the fruit and the mold prepared?: Apples are peeled and finely chopped, the raisins are cleaned, halved and pitted, the sultanas and currants washed, and the candied lemon peel cut into fine dice. The mold is greased and coated with rusk before the batter is filled in.
What spices and aromatics are used?: 1 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp cardamom, a knifepoint of cloves, plus the juice and grated zest of 1/2 orange, candied lemon peel and 4 tablespoons of brandy.

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