plum-pudding-on-plate

Recipe: English Plum Pudding

Ingredients

  • 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 sugar
  • 1 teaspoon salt
  • Cognac

Instructions

  1. Blend the fruits, citron, peel, spices and suet and place in a bowl or jar.
  2. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  3. Soak the bread crumbs in milk and sherry or port.
  4. Combine the well−beaten eggs and sugar.
  5. Blend with the fruit mixture.
  6. Add salt and mix thoroughly.
  7. Put the pudding in buttered bowls or tins, filling them about 2/3 full.
  8. Cover with foil and tie it firmly.
  9. Steam for 6−7 hours.
  10. Uncover and place in a 250F oven for 30 minutes.
  11. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  12. To use, steam again for 2−3 hours and unmold.
  13. Sprinkle with sugar; add heated cognac.
  14. Ignite and bring to the table.
  15. Serve with hard sauce or cognac sauce.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)