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Plum Pudding (Steamed)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.6921
Energy (kCal)3575.6104
Carbohydrates (g)781.5365
Total fats (g)39.7673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift soda, salt and spice into the flour, rub in the suet and add raisins. | 2. Mix the milk and molasses, stir into the dry mixture. | 3. Butter a pudding mold. | 4. Turn mixture into mold. | 5. Steam for 3 hours. | 6. Remove from mold to serving plate. | 7. Cover with a clean tea towel. | 8. Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.). | 9. Pour brandy over pudding periodically, if desired. | 10. Hard Sauce. | 11. Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring. | 12. Pack smoothly in a small dish. | 13. Keep on ice until very hard. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 2 1/2 cups 1445.7 316.5135 23.5025 5.609
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    nutmeg 1/3 teaspoon 3.85 0.3615 0.0428 0.2663
    cinnamon 1/3 teaspoon - - - -
    suet 1 cup ground - - - -
    raisin 1 cup 498.3 131.208 5.5935 0.759
    molasses 1 cup 977.3 251.8401 0.0 0.337
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    brandy - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    sugar 1/2 cup powdered 233.4 59.861999999999995 0.0 0.0
    lemon 1/2 teaspoon 0.6404 0.2058 0.0243 0.0066
    nutmeg 1 dash 3.85 0.3615 0.0428 0.2663

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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