Recipe: English Plum Pudding
- 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
- 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
- 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 250F 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 2−3 hours and unmold.
- Sprinkle with sugar; add heated cognac.
- Ignite and bring to the table.
- Serve with hard sauce or cognac sauce.
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: USA (General)