Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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. 553)~79% of the text changedremovedadded
100 g gr. epler (skrelt og finhakket). 100 g gr. rosiner (renset, delt i to og stenfri). 100 g gr. sultanarosiner (vasket). 100 g gr. korinter (vasket). 225 g gr. nyretalg (renset og hakket; kan erstattes med kaldt smør, revet). 225 g loff (uten skorpe, bløtlagt i melken). gr. franskbrød 120 g sukker. gr. sukker 60 g gr. syltet sitronskall (skåret i fine terninger). 0,5 stk appelsin (saft saft og finrevet skall). skall av ½ appelsin 1 ts teskje ingefær (malt). 0,25 ts kanel. 0,25 ts kardemomme. 1 ¼ kanel ¼ teskje kardemomme i knivsodd nellik (malt). 2 stk egg. egg 2 dl melk. del. melk 100 g hvetemel. gr. hvetemel 60 g gr. søte mandler (skåldet og hakket). 4 ss spiseskjeer konjakk. smør og knust kavring (til formen). Skrell Eplene skrelles og finhakk eplene. Rens rosinene, kløv dem finhakkes, rosiner renses, kløves i to og fjern steinene. Vask befries for kjerner, sultanarosinene og korintene. Skjær det syltede korintene vaskes, sitronskallet skjæres i fine terninger og riv appelsinskallet fint.. Rens nyretalgen terninger. Nyretalgen renses og hakk den sammen hakkes med hvetemelet. Bløt loffen melet. Brødet uten skorpe bløtes i melken.. Arbeid nyretalgblandingen melken; skallet av appelsinen rives fint. Nyretalgen og det utbløtte brødet godt brød arbeides sammen, og tilsett tilsettes alt det øvrige: frukt, sukker, sitron- og appelsinskall, appelsinsaft, krydder, mandler, egg og konjakk.. Smør en øvrige. En form godt og strø den smøres, strøes med knust kavring. Fyll kavring, og deigen i – legges i; formen må være helt full. Bind et fuktig klede stramt over.. Sett formen i en gryte med kokende vann som står fylt. Bindes over formen, med et klæde og kok kokes som forklart under Plumpudding I, men skal koke i 4 timer. Vannet må koke hele tiden, og etterfylles med kokende vann.. Hvelv puddingen ut og server Serveres med vinsaus eller brennende saus. Til 6 å 8 personer.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!