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Plum Pudding III

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. 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. 2

    Suet and bread

    Clean the kidney suet and chop it together with the wheat flour. Soak the crustless bread in the milk.

  3. 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. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 482) → Modernised~81% of the text changedremovedadded
100 gr. g epler (skrelt og finhakket). 100 gr. g rosiner (renset, delt i to og stenfri). 100 gr. g sultanarosiner (vasket). 100 gr. g korinter (vasket). 225 gr. g nyretalg (renset og hakket; kan erstattes med kaldt smør, revet). 225 gr. franskbrød g loff (uten skorpe, bløtlagt i melken). 120 gr. sukker g sukker. 60 gr. g syltet citronskal saft og skal av 1/2 sitronskall (skåret i fine terninger). 0,5 stk appelsin (saft og finrevet skall). 1 teske ts ingefær 1/4 — kanel 1/4 — kardemomme (malt). 0,25 ts kanel. 0,25 ts kardemomme. 1 knivsod knivsodd nellik (malt). 2 egg stk egg. 2 del. melk dl melk. 100 gr. hvetemel g hvetemel. 60 gr. g søte mandler (skåldet og hakket). 4 spiseskeer konjak. Eplerne skrælles ss konjakk. smør og finhakkes, rosiner renses, kløves knust kavring (til formen). Skrell og finhakk eplene. Rens rosinene, kløv dem i to og befries for kjerner, sultanarosinerne fjern steinene. Vask sultanarosinene og korinterne vaskes, citronskallet skjæres korintene. Skjær det syltede sitronskallet i fine terninger. Nyretalgen renses terninger og hakkes riv appelsinskallet fint.. Rens nyretalgen og hakk den sammen med melet. Brødet hvetemelet. Bløt loffen uten skorpe bløtes i melken; skallet av appelsinen rives fint. Nyretalgen melken.. Arbeid nyretalgblandingen og det utbløtte brød arbeides brødet godt sammen, tilsættes og tilsett alt det øvrige. En øvrige: frukt, sukker, sitron- og appelsinskall, appelsinsaft, krydder, mandler, egg og konjakk.. Smør en form smøres, strøes med kavring, godt og strø den med knust kavring. Fyll deigen lægges i; i – formen maa må være helt fyldt. Bindes over full. Bind et fuktig klede stramt over.. Sett formen i en gryte med klæde og kokes kokende vann som forklaret under plumpudding I, men skal koke står over formen, og kok i 4 timer. Serveres Vannet må koke hele tiden, og etterfylles med kokende vann.. Hvelv puddingen ut og server med vinsaus eller brændende brennende saus.

Note on Modernised

Mål er modernisert (dl, teskje, spiseskje). Uklare OCR-brøker er rekonstruert (¼ kanel, ¼ kardemomme, ½ appelsin). Nyretalg beholdt, med forslag om smør som erstatning. Kokemetoden fra «plumpudding I» er skrevet ut: formen bindes over med klede og kokes i gryte med kokende vann som skal stå over formen.

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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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