Plum Pudding, Without Eggs

Original Recipe

This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one cupful of molasses, one of chopped raisins, one of well-washed currants, one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice and carbonate of soda, one cupful of milk and flour enough to make a stiff batter. Put into a well-greased pudding-mold, or a three-quart pail and cover closely. Set this pail into a larger kettle, close covered, and half full of boiling water, adding boiling water as it boils away. Steam not less than four hours. This pudding is sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime. Serve with wine sauce or common sweet sauce.