Our family's plum pudding 1992, i/ii

1 batch

Ingredients

Quantity Ingredient
2 cups Currants (1/2 pound) loosely packed
1½ cup Golden and/or muscat raisins (1/2 pound)
1½ cup Candied fruit peels
¼ cup Cognac
2 cups English walnuts (1/2 pound) finely chopped
2 cups Good beef suet (1/2 pound) ground by butcher
1 cup Sifted flour
1 teaspoon Baking soda
½ teaspoon Salt
3 To 4 tb. soft butter
Brown sugar or flour
Candied red cherries (opt.) for bottom of molds
½ cup Butter; softened
2½ cup Sifted confectioners' sugar
Holly sprigs
Candied fruit or angelica
1 teaspoon Cinnamon
½ teaspoon Mace
½ teaspoon Nutmeg
½ cup Blackberry jam or preserves
1 cup Brown sugar
5 cups Loosely packed fresh bread crumbs from homemade-type bread
½ cup Dry cocktail sherry
6 Egg yolks; well beaten
6 Egg whites; beaten stiff but not dry
Additional brandy or other liquor for ripening pudding
1 tablespoon Brandy
Few drops cream; if needed
Brandy

Directions

FOR MOLDS

HARD SAUCE

GARNISH

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 ⅔ 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)

Submitted By CATHY HARNED On 11-26-94

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