Our family's plum pudding 1992~ ii/ii
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Our family's plum pudding 1992~ ii/ii
  Plum    Pudding    British    Christmas  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7961. Report a problem with this recipe.
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      Title: Our family's plum pudding 1992~ ii/ii
 Categories: British, Christmas, Desserts, Fruits, Harned 1994
      Yield: 1 Batch
           See below
  To steam the puddings:  Place each pudding in its own steaming
  container on a rack placed over gently boiling water (see note).
  Cover each kettle with a tight-fitting lid and steam puddings - 7
  hours for pudding in a 2-quart mold (6" tall, 7" across the top)
  filled 2/3 full; 6 hours for the smaller one.  Check the water level
  every hour or so, replenishing with boiling water as needed.
  When the pudding has finished steaming, uncover it and let it cool.
  Remove the pudding from the mold, if it is metal, and sprinkle 2 tb.
  or so of brandy, sherry, rum or fruit juice over the pudding. Wrap it
  in clean, unbleached muslin, then wrap it in foil and store it in the
  refrigerator to ripen for at least three weeks. Open from time to
  time and sprinkle judiciously with more liquor - or add it to the
  pudding cloth.
  When ready to serve, return to the pudding mold and steam as before
  for 1 1/2 hours.
  To serve: Place hot pudding on a warmed platter. Place a sprig of
  holly in the center and decorate sparingly with candied fruit or
  angelica. Carefully warm several tablespoons of brandy, and pour a
  bit at the rim of the platter.  Ignite brandy with a long-stemmed
  match and carry flaming to the table. Serve with hard sauce and/or
  brandy-flavored whipped cream.
  Yield: Each pudding serves 10 or more.  Makes 5 pounds of pudding or
  Note: The bottom of the pudding mold should be above the gently
  boiling water at all times so that the pudding is cooked by steam. It
  may take some ingenuity to find a way to raise the pudding above the
  Kluger wrote: "I steamed one pudding in a vegetable blancher, placing
  my canning funnel upside down in the perforated basket and placing
  the pudding mold on top of that. The second 'steamer' was contrived
  by placing a flat-bottomed colander upside down in the bottom of a
  hot-water-bath kettle. This made a nice platform for the pudding to
  stand on - about 2" above the bottom of the pan. Allow ample space
  between the pudding and the sides of the kettle so the steam can
  Note: If you want to freeze one of the puddings, cool it after
  steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F.
  for up to 1 year.  When ready to eat, unwrap and thaw loosely covered
  in the refrigerator.  Then return to the pudding mold and steam as
  directed above for serving.
  To make hard sauce:  Using the small bowl of an electric mixer, beat
  the butter until creamy.  Add confectioners' sugar gradually, beating
  until mixture is creamy, about 5 minutes. Add the brandy.
  Press hard sauce through a pastry bag to form decorative shapes and
  decorate them with candied red cherry halves and green fruit peels.
  (If the mixture is too soft, place in refrigerator to stiffen.)
  From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
  Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
  England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
  Typed for you by Cathy Harned.

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Recipe ID 7961 (Apr 03, 2005)

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