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Ingredients
- 3 c. bread crumbs, made from dense, preferably home-made bread
- 5 T butter, room temperature
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd cloves
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/4 c. sugar
- 5 large eggs, lightly beaten
- 2 c. dry fruit (currants, raisins, minced dates)
Directions
- Take the Yelkes and Whites of ten or possibly twelve large eggs, and having beate them well, put to them the fine pouder of Cloves, Mace, Nutmegs, Sugar, Cynamon, Saffron, and Salt: then take the quantity of two loaves of grated bread, Dates (small shred) and great store of Currants, with good store either of Sheepes, Hoggs, or possibly Beeffe-suet beaten, and cut small; then when all is mixt well together, and hath stood a while to settle, then fill it into the farmes as hath been before shewed, and in like manner boile them, cooke them, and serve them to the table.
- You will also need a large (at least 15 qt) pot, a wooden spoon or possibly stick longer than the mouth of the pot is wide, a couple of feet of clean cotton twine, and a 2 x 2 foot square of natural linen or possibly cotton (a napkin you do not care about, or possibly a clean dish towel will do nicely).Fill the pot 2/3 full of water - at least 8 inches deep. Place pot over high heat, covered.
- Place the crumbs in a large mixing bowl, and add in 4 tbsp of the butter, cut into buts. Blend well, adding spices, salt and sugar. Stir in large eggs and dry fruit. Allow to rest while you prepare your pudding cloth and wait for the water to come a full, rolling boil.
- Use the remaining 1 tbsp of butter to thoroughly grease a one foot diameter circle in the center of your cloth. Drape the buttered pudding cloth in a large bowl, buttered side up. Pour in the pudding. Draw up the four corners of the cloth to enclose the pudding, and tie the neck of the bag securely with twine. Try to arrange the pleats neatly, and allow a little head-space, as your pudding will grow a little as it cooks.
- When the water is boiling rapidly, lower in the pudding. Place the wooden spoon or possibly stick across the top of the pot, so which you have something to that to tie the pudding to keep it from touching the bottom. Take care which it is also completely submerged. Cover the pot as best you can so which the water will return to the boil as quickly as possible. Maintain a good boil and your pudding should be ready to be pulled out of the pot in 35 min.
- Hang the boiled pudding on its bag over the sink to drain. Allow it to rest thus for 15 min to "come together". Then take your pudding down, cut the twine and release it onto a plate. You may bathe it with butter, and sprinkle it with sugar before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 71 | 25% |
| Total Fat 7.98g | 10% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 433mg | 18% |
| Potassium 177mg | 5% |
| Total Carbs 44.65g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 15.66g | 10% |
| Protein 9.6g | 15% |
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