Ingredients: |
Ingredients: 1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tbsp grated orange rind
1 cup all purpose flour
1 cup fine stale (not dry) bread crumbs
1 tsp baking soda
1/2 tsp each salt, cinnamon and nutmeg
1/4 tsp each cloves and ginger
1 cup chopped mixed candied peel
1 cup seeded raisins (Lexia)
3/4 cup halved candied cherries
1/2 cup golden raisins
1/2 cup slivered almonds
1/3 cup rum, brandy or orange juice
1/4 cup rum or brandy (for flaming) - I have never done this
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Directions: |
Directions:In large bowl beat butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition, add orange rind.
In separate bowl, stir together flour, bread crumbs, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir in candied peel, seeded raisins, cherries, golden raisins and almonds.
With wooden spoon, stir half of the dry ingredients into creamed mixure; stir in 1/3 cup rum, then remaining dry ingredients
Line bottom of greased 8 cup (2 L) pudding ring mould or 6 cup pudding bowl with circle of greased waxed paper, pressing into any patterns of mould. Pack batter in evenly.
Cover batter with circle of greased waxed paper; cover mould with lid. To cover bowl, take 1 inch pleat across middle of large piece of foil and place over bowl. Press sides down, trim edge, leaving 2 inch overhang. Tie string securely around top of bowl, fold foil overhang up over string.
Place bowl on rack in large saucepan (I always use a canning jar ring), pour in enough boiling water to come two thirds up side of mould.
Cover and simmer over medium-low heat, adding water as needed to maintain level, for 1 1/2 to 2 hours for ring mould , 2 1/2 to 3 hours for pudding bowl, or until cake tester inserted into center comes out clean. Let stand for 5 minutes. Remove paper and unmould onto serving plate
In saucepan, warm 1/4 cup rum over medium low heat just until heated through but not boiling. Remove from heat. Using long match, carefully ignite rum; pour over pudding. Serve with some type of sweet sauce. Makes 10 - 12 servings |
Personal
Notes: |
Personal
Notes: Christmas Pudding Sauce
1 cup brown sugar
2.5 tbsp cornstarch
1/2 tsp salt
2 cups boiling water
3/4 tsp vanilla
1/4 cup butter
Mix sugar, cornstarch and salt. Add water gradually, stirring constantly. Boil 5 minutes, until thickened and clear. Remove from heat and add butter, stir until melted, then add vanilla.
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This recipe for Christmas Plum Pudding is from