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Our Family's Plum Pudding 1992~ I/Ii

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

2 cup Currants (1/2 pound) - loosely packed
1 1/2 cup Golden and/or muscat raisins - (1/2 pound)
1 1/2 cup Candied fruit peels
1/4 cup Cognac
2 cup English walnuts (1/2 pound) - finely chopped
2 cup Good beef suet (1/2 pound) - ground by butcher
1 cup Sifted flour
1 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Mace
1/2 tsp Nutmeg
1/2 cup Blackberry jam or preserves
1 cup Brown sugar
5 cup Loosely packed fresh bread crumbs - from homemade-type bread
1/2 cup Dry cocktail sherry
6 Egg yolks, well beaten
6 Egg whites, beaten stiff - but not dry

MMMMMFOR MOLDS

3 To 4 tb. soft butter
Brown sugar or flour
Candied red cherries (opt.) - for bottom of molds
Additional brandy or other liquor - for ripening pudding

MMMMMHARD SAUCE

1/2 cup Butter, softened
2 1/2 cup Sifted confectioners' sugar
1 tbsp Brandy
Few drops cream, if needed

MMMMMGARNISH

Holly sprigs
Candied fruit or angelica
Brandy

Instructions:

Combine the dried fruits and peels in a large bowl and sprinkle with
cognac. Cover and place in the refrigerator overnight (or longer - in
which case you may want to add more cognac).

To the fruits in the large bowl, add nuts and suet. Resift flour with
the baking soda, salt and spices; then sift over the fruit mixture
while tossing and mixing with a wooden spoon to evenly distribute the
dry ingredients. Stir in jam and brown sugar.

Prepare the bread crumbs (use the food processor, removing crusts
first if they are crusty and hard). Sprinkle bread crumbs into the
sherry, mixing with a fork. Add to the fruit mixture.

Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg
whites.

Prepare two pudding molds. This recipe makes enough for one 2-quart
mold, and the remainder can be steamed in a coffee can - a 26-ounce
can makes a round pudding about 3" tall. (You could make one huge
pudding if you have a container.)

Grease molds with butter and then sprinkle them with sugar or dust
with flour. Arrange candied cherries in molds, if desired (cherries
should be dusted with flour). Fill 2-quart mold no more than 2/3 full
with batter. Cover pudding mold with its lid, fasten with clamps or
tie on securely.

For the coffee can, cover with its plastic lid, tie it on and wrap
all with aluminum foil. (The plastic will split.) For a bowl without
a lid, cover the top with layered waxed paper tied down securely,
then do the same with aluminum foil.

(Continued)