| Plum Pudding Recipe | 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 sugar
- 1 teaspoon salt
Cognac
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Time: 8 hour
Serves: 12
| Plum Pudding Instructions:- Blend the fruits, citron, peel, spices and suet and place in a bowl. 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°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 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.
Serve with hard sauce or cognac sauce.
| Plum Pudding Cooking Time:- Cooking time 7 hour.
- leave to cool before serving.
| Plum Pudding Serving Instructions:- Serve with hard sauce or cognac sauce.
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Christmas Recipes Index
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