Traditional plum pudding from Cooks' House: The Art and Soul of Local, Sustainable Cuisine (page 73) by Jennifer Blakeslee and Eric Patterson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the Christmas Dinner menu. This pudding should be made at least 30 days prior to serving, and kept refrigerated the entire time. Can substitute Cognac or brandy for rum.

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