Our family's plum pudding 1992~ i/ii
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Our family's plum pudding 1992~ i/ii
  Plum    Pudding    British    Christmas  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7960. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Our family's plum pudding 1992~ i/ii
 Categories: British, Christmas, Desserts, Fruits, Harned 1994
      Yield: 1 Batch
 
      2 c  Currants (1/2 pound)
           -- loosely packed
  1 1/2 c  Golden and/or muscat raisins
           -- (1/2 pound)
  1 1/2 c  Candied fruit peels
    1/4 c  Cognac
      2 c  English walnuts (1/2 pound)
           -- finely chopped
      2 c  Good beef suet (1/2 pound)
           -- ground by butcher
      1 c  Sifted flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Mace
    1/2 ts Nutmeg
    1/2 c  Blackberry jam or preserves
      1 c  Brown sugar
      5 c  Loosely packed fresh bread
           -crumbs
           -- from homemade-type bread
    1/2 c  Dry cocktail sherry
      6    Egg yolks; well beaten
      6    Egg whites; beaten stiff
           -- but not dry

MMMMM-------------------------FOR 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

MMMMM-------------------------HARD SAUCE------------------------------
    1/2 c  Butter; softened
  2 1/2 c  Sifted confectioners' sugar
      1 tb Brandy
           Few drops cream; if needed

MMMMM--------------------------GARNISH-------------------------------
           Holly sprigs
           Candied fruit or angelica
           Brandy
 
  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)
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 7960 (Apr 03, 2005)

[an error occurred while processing this directive]