As Christmas is just around the corner many ladies are making their cakes etc. to ensure that they have time to cure.
My grandmother was English and this is her recipe for authentic plum pudding.
Granny’s plum pudding
6 c. suet
4 c. flour
2 lbs. (4 c.) br. sugar
2 lbs. raisins
1 lbs. chopped prunes
1 lbs. currants
1 lbs. mixed glazed fruit
6 - 8 c. bread crumbs
1/4 lbs. nuts
Juice and rind of one lemon and one orange, 1 c. brandy or fruit juice, 2 oz. spices. Mix with whole milk.
Pack tightly into greased pudding bowls. Cover with waxed paper and cloths and tie down.
Place in pots with water, but make sure that the water is not deep enough to boil up over puddings.
Bring to a boil. Reduce heat and simmer for 7 hours. Store anywhere indefinitely. When ready to use simmer for another 3 hours.
Serve with hard sauce or lemon sauce. Hard sauce is 1/4 c. butter, 1 and 1/4 c. brown sugar and 2 - 3 tsp. vanilla beaten until light and creamy.
Rose’s light Christmas cake
I got this recipe from one of my neighbors several years ago. If you like a light fruit cake this is very good.
1 c. butter
1 1/2 c. white sugar
5 eggs
1 tsp. salt
3 c. flour
1 tsp. vanilla
2 tsp. lemon rind
1 c. undrained crushed pineapple
3 c. light sultana raisins
2 c. mixed fruit
1 c. green cherries
1 c. red cherries
1 c. glazed pineapple
1 - 2 c. almonds
Cream sugar and butter. Add eggs and pineapple. Mix fruit and flour together and add. Bake at 275 F for 3 hours.
Be sure your pans are well lined with heavy paper or foil.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.