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Superb English Plum Pudding
Superb English Plum Pudding
Ingredients| Fruit Mixture (to be made 4 days ahead) 1 pound seedless raisins 1 pound sultana raisins 1/2 pound currants 1 cup thinly sliced citron 1 cup chopped candied peel 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon freshly ground black pepper 1 pound finely chopped suet (powdery fine) 1 1/4 cups cognac Pudding 1 1/4 pounds (approximately) fresh bread crumbs 1 cup scalded milk 1 cup sherry or port 12 eggs, well beaten 1 cup granulated sugar 1 teaspoon salt Cognac |
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Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250 degree F oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2 to 3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.
Serve with hard sauce or cognac sauce.
Each pudding serves 12.
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