No. 1488 — Traditional Plum Pudding with Madeira, Malaga and Rum
English historical translation of Molokhovets recipe No. 1488 from the 1901 Russian cookbook, retaining original methods and measures.
The main recipe is a triple proportion for eighteen people. In a stoneware bowl combine ¼ Russian pound mixed finely chopped candied fruit, ½ pound cleaned and thoroughly dried sultanas, ¼ pound currants and one grated French roll.
Add one pound of finely minced kidney suet free of membranes, half a pound of ox bone marrow, half a pound of flour, three quarters of a pound of fine sugar, zest of one lemon and nutmeg.
Mix, beat in nine eggs and thin with two small glasses of Madeira, two of Malaga and one of rum.
Transfer to a buttered napkin and boil gently in a covered saucepan for four hours.
Carefully turn onto a platter before serving, trim the surrounding crust, pour rum over and ignite for flaming service, or offer rum and sabayon separately.
The printed ingredient table gives one third of the quantities for six diners. For seven to nine people increase that six-person amount by one half; for ten to twelve double it.
To provide
For six people, one third of the above proportions: 1/12 Russian pound candied fruit 1/6 pound sultanas, about ½ glass 1/12 pound currants, about ¼ glass ⅓ French roll ⅛ Russian pound kidney suet 1/6 pound bone marrow 1/6 pound flour, about ½ glass | ¼ pound fine sugar, about ½ glass Zest of ⅓ lemon Nutmeg and 3 eggs ⅔ small glass Madeira ⅔ small glass Malaga and ⅓ glass rum Rum and sabayon No. 490 Boil about four hours |