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American Southern
Boiled Plum Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 35. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
hardDifficulty
Why This Recipe Works
The extended boiling time (4-5 hours) allows the suet to melt gradually and create a moist, dense texture while the eggs set the structure. The high fat content from suet acts as a preservative and keeps the pudding from drying out during the long cooking process. The combination of dried fruits provides natural sugars that caramelize slightly, creating depth of flavor, while the flour and eggs form a stable matrix that holds everything together under the gentle, moist heat of boiling.
Before You Begin
- •Grate or finely chop the suet while very cold (freeze for 30 minutes first) to make it easier to work with and distribute evenly
- •Bring eggs and milk to room temperature for easier mixing and better emulsification
- •Prepare a pudding basin or heatproof bowl (about 2-quart capacity) and have muslin cloth or parchment paper ready for covering
- •Set up a large pot with a trivet or inverted saucer at the bottom to prevent direct contact with heat
- •Ensure the water level will reach halfway up the pudding mold and plan to replenish boiling water as it evaporates
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