Professor plum's pudding
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Professor plum's pudding
  Pudding  
Last updated 6/12/2012 1:19:08 AM. Recipe ID 50341. Report a problem with this recipe.
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      Title: Professor plum's pudding
 Categories: Desserts
      Yield: 12 Servings
 
      3 c  Fresh bread crumbs
      1 c  Black raisins
      1 c  Golden raisins
      1 c  Currants
  1 1/3 c  Sugar
    1/2 ts Cinnamon
    1/2 ts Mace
    1/2 ts Nutmeg
      8 oz Butter;melted
      4    Eggs;large, beaten
    1/4 ts Almond extract
    1/2 c  Rum or bourbon
 
    Chop raisins & currants in food processor.
   Toss bread crumbs in a large mixing bowl with the raisins & currants,
  sugar and spices.  Then toss with the melted butter, and finally with
  the rest of the ingredients. Taste carefully for seasoning, adding
  more spices of needed. Pack the pudding mixture into a steamer; cover
  with a round of wax paper or the lid. Set the container on the a
  trivet in the kettle, and add enough water to come a third of the way
  up the sides of the container. cover the kettle tightly; bring to
  simmer, and let steam about 6 hours. **CHECK PERIODICALLY TO MAKE
  SURE WATER HASN'T BOILED OFF!
    Let the pudding cool in its container.  Store in a cool wine cellar
  or refrigerator.  It will keep for several months. Resteam the
  pudding approx. 2 hours before serving if you wish to flame it.
  Unmold onto a hot serving platter and decorate, if you wish, with
  sprigs of holly.
    Warm 1/2 c rum or bourbon whiskey.  Pour around the pudding &
  ignite. Serve with Zabaione Sauce, if desired.
    From Julia Child's, "The Way To Cook"
 




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Recipe ID 50341 (Apr 03, 2005)

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