Would you like to taste a Victorian scone? Or plumb pudding? Well, now you can! Below I have provided links to the recipes we used for Yesterday, Today, and Forever, as well as notes of changes we made.

Plumb Pudding

Nourishing Christmas Pudding In The Instant Pot
For this recipe, we omitted the currants (simply because we couldn’t find any.) Instead we added fairly equal parts of prunes, apricots, and cranberries (chopping the larger fruits to mimic the small size of currants before measuring).

We cooked the fruit in a regular saucepan, and used spelt as our flour. We did not top with whipped cream, or serve it the traditional way (flaming, with a sprig of holly on top… that seemed a bit dangerous…). Let us know if you have any questions!

Spelt Scones

http://bake-with-spelt.com/PDF/Baking_with_Spelt_Tips_and_Recipes.pdf

We found the scone recipe on page 10 of this free booklet! Spelt is an older wheat, but is very soft, so regular flour may work as well. We used the basic recipe, with these important additions:

  1. Be sure to add the raisins before the wet ingredients
  2. Do not add all the liquid at once. We generally begin by adding half of the liquid mixture, then slowly add more until the dough becomes able to be rolled out. If it becomes too soft, you can knead in a little more flour. Any extra egg-milk mixture can be added to scrambled eggs!