Allow 1 heaped cup of flaked nuts
to 2 level cups of flour. Mix to a paste with cold water. Roll out very
lightly. Cover with chopped apple and sugar, or apples and sultanas, or
jam. Roll up. Tie loosely in a floured pudding-cloth. Put into
fast-boiling water and boil for 1 hour.
24. PLAIN PUDDING.
1 lb. flour, 3 ozs. nutter, a full 1/2 pint water.
Rub the nutter very lightly into the flour, or chop like suet and mix in.
Add the water gradually, and mix well. Put into a pudding-basin, and boil
or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or
jam.
25. PLUM PUDDING, CHRISTMAS.
1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar,
1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb.
grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg.
Well wash the raisins, sultanas and currants in hot water. Don't imagine
that this will deprive them of their goodness. The latter is all inside
the skin. What comes off from the outside is dirt, and a mixture of syrup
and water through which they have been passed to improve their appearance.
Rub the currants in a cloth to get off the stalks, pick the stalks from
the sultanas, and stone the raisins. Put the currants and sultanas in a
basin, just barely cover them with water, cover them with a plate, and put
into a warm oven--until they have fully swollen, when the water should be
all absorbed.
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