MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: John Nott's Mother's Plum Pudding
 Categories: Pudding, Holiday, Heirloom, Jw, Tnt
      Yield: 1 Pudding
 
      1 lb Raisins; stoned
      1 lb Currants; cleaned
      1 lb Brown sugar
      1 lb Suet; chopped fine
      1 lb Bread crumbs; fine
      1 lb [?] mixed citron, lemon and
           -orange peel; cut fine [how
           -much?]
      1    Nutmeg
     12    Eggs
      2    Or 3 large handfuls of flour
    1/2    Teacup of good liquor
           Sauce:
      1 c  Brown sugar
      1 c  Butter
           Yolk of one egg
      1    Wineglass of good liquor
 
  Break in 12 eggs and mix all well, stirring a good while and adding 2
  or 3 large handfuls of flour and a half a teacup of good liquor.
  Scald your cloth and flour it well. Tie the pudding pretty tight. It
  does not swell much. Boil six hours.
  
  Sauce: beat the butter and sugar to a cream and stir in the yolk. Put
  it on top of the stove to simmer but do not let it boil. Pour in a
  wine glass of good liquor and serve hot.
  
  John Nott's mother is my maternal grandfather's first wife. This
  recipe was given to my mother by her half-brother John around 1946
  and recorded in her personal recipe book word for word.

  Jim Weller
 
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