Plum pudding with grand marnier hard sauce

1 recipe

Ingredients

Quantity Ingredient
2 cups Chopped walnuts
1¾ cup Dried currants
1¾ cup Golden raisins
¾ cup Chopped candied orange peel
¾ cup Chopped candied lemon peel
½ cup Chopped candied citron
1 cup All purpose flour
1 teaspoon Salt
1 teaspoon Ground allspice
½ teaspoon Ground ginger
2 cups Dried fresh breadcrumbs,
1 cup Unsalted butter, room temp
3 cups Powdered sugar, sifted lightly toasted
1 cup Light brown sugar, firmly packed
3 Eggs, beaten to blend
⅓ pounds Ground suet
1 Granny Smith apple, cored and finely chopped
1 Carrot, peeled and grated
¼ cup Fresh orange juice
¼ cup Grand Marnier
¼ cup Cognac
¼ cup Grand Marnier
1 Egg yolk

Directions

GRAND MARNIER HARD SAUCE

Preheat oven to 400F. Butter a 2½-quart pudding mold or crock. Line with waxed paper and butter paper.

Combine first six ingredients in large bowl. Mix in flour, salt, allspice and ginger. Add breadcrumbs, brown sugar, eggs, suet, apple, carrot, orange juice and Grand Marnier and mix well. Pack tightly into prepared mold. Cover with sheet of parchment or waxed paper cut t fit top. Set mold in roasting pan. Add enough boiling water to pan to reach halfway up sides of mold. Cover roasting pan. Bake five hours, adding more boiling water to pan as necessary to maintain water level.

Remove mold from pan and lift off paper. Pour Cognac over pudding and

replace paper. Cover tightly with foil. Cool to room temperature. Refrigerate at least three days to mellow flavors. (Can be stored in refrigerator up to three months.)

When ready to serve: Preheat oven to 400F. Set mold in roasting pan;

discard foil. Add enough boiling water to reach halfway up sides of mold. Cover roasting pan. Bake until hot, about 2 hours. Discard paper. Invert pudding onto platter. Cut into wedges to serve. Pass sauce separately.

Grand Marnier Hard Sauce, Makes about two cups: Cream butter and sugar in processor until light and fluffy, about one minute. Add Grand Marneir and egg yolk and process until smooth. Transfer to serving bowl. Refrigerate until firm. Bring to room temperature before serving.

Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly, O.

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