Ingredients: |
Ingredients: 2 T. diced mixed peel
1 1/2 c. raisins
3/4 c. currents
1/2 c. brandy or fresh orange juice
3/4 c. fine dry bread crumbs
1/2 c. finely chopped suet (use butter, if you wish)
1/2 c. AP flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/2 tsp. salt
1/4 c. sugar
2 eggs well beaten
1/2 c. molasses
1 1/2 med. apples, peeled and chopped
1/2 rind of a lemon
1/2 c. finely chopped almonds or walnuts
Hard Sauce:
1/4 lb. butter
1 c. icing sugar
1 T. vanilla
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Directions: |
Directions:Soak mixed peel, raisins and currants in brandy overnight. Mix together bread crumbs and suet or butter. Stir together flour, cinnamon, nutmeg, ginger, salt and sugar. Add bread crumb mixture.
Drain and save liquid from raisins and currents. Blend this liquid with beaten eggs and molasses. Add to bread crumb mixture. Mix well. Grate apples and lemon rind. Add to soaked fruit.
Also add nuts, mix well. Now add all mixtures together. Pour into an oiled 1 qt. mould, filling only 3/4 full. Cover with wax paper, then tightly wrap in foil. Place a rack in bottom of sauce pan large enough for mould. Follow directions for steaming as below. Steam for 5-6 hrs. Cool. Refrig. for 2 to 4 weeks for pudding to ripen. Serve hot. Steam for 2 hrs. before serving.
Steaming: Water in saucepan should not be over 1/2 of the side of the mould. Heat water in sauce pan to a boil and then add mould. Simmer covered for 5- 6 hrs.
Do not uncover the mould while it is cooking or the pudding will be heavy.
Make hard sauce. Cream butter until it resembles whipped cream. Add icing sugar one tablespoon at a time. Beat well after each addition. Gradually add vanilla.
Serve with plum pudding or mincemeat pie. |
This recipe for English Plum Pudding is from