Plum Pudding Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/4 lbs. fresh bread, dried and turned to 1 lb. fine bread crumbs (use meat grinder or cuisinart)
1 c. sugar
8 egg yolks, well beaten
8 egg whites, beaten stiff
1 lb. currants, floured and chopped (It's the light dusting of flour that allows you to chop these fruits without your chopping blade becoming gummy)
1 lb. raisins, stoned, floured and chopped fine
1/4 lb. citron, floured and chopped
1 lb. of beef kidney suet, chopped very fine and salted (Cuisinart does a beautiful job, the suet almost looks like bread crumbs)
one glass of brandy (1/2 to 3/4 cup)
another glass of sherry, same size
1 tsp. mace (or one whole small nutmeg, grated)
1 tsp. cinnamon
1 tsp. cloves
3 c. milk, scalded
Brandy for moistening as the puddings "ripen," and more brandy for serving.
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Directions: |
Directions:Pour the hot milk over the bread crumbs, stir and allow to cool. Beat sugar and egg yolks together, then add to the bread mixture. Add suet, fruits and spices, brandy and sherry, stirring well. Using a large roasting pan as your container now, fold in the egg whites with a wide wooden paddle.
Butter 3 pudding molds (each capable of holding
2 1/2 to 3 1/2 lbs of pudding batter) and then sprinkle each heavily with sugar. Fill molds with batter, fit on lids snugly or if there are no lids, cover tightly with tin foil and bind with string.
Steam molds for 6 hours. Uncover, let rest for 10 minutes or longer, remove carefully from molds, and allow to cool.
Next wrap each pudding in cheesecloth and moisten with brandy. Let puddings "ripen" for 3 to 4 weeks in the cheese cloth, storing in a cool dark place, and checking occasionally to keep moist with splashes of brandy.
On Christmas day, remove one pudding from the cheese cloth and steam for 1 1/2 hours before serving. Handle carefully, it will become quite tender, and can fall apart in transport from the steamer to the platter.
Polly always made her pudding special by warming about 1/2 c. brandy in a small saucepan over very low heat during the dinner itself, then pouring it over the pudding just before serving, and setting it on fire. As you baste it gently on your way to the table, it burns with a beautiful blue flame.
Serve with Grandmother Losey's Sauce, or Granny Barney's Hard Sauce. Freeze remaining puddings for another year.
Also, Polly says that you can pressure cook these puddings and shorten cooking time from 6 hours to about 1 hour at 10-15 lbs pressure, plus cool-down time. |
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Personal
Notes: |
Personal
Notes: Polly enjoyed this plum pudding every Christmas of her life, most often at her Granny Barney's big home along with her parents and grandparents, her brother John and sister Jean, and all her cousins, aunts and uncles. When she married Pop, his family's traditional plum pudding recipe became a competitor. Polly believes this one to be superior, and also easier to make. If you yearn for a touch of Pop's family history at your Christmas table, make the Losey Sauce to go with it. Otherwise, make its original companion sauce, Plum Pudding Hard Sauce from the Barney side.
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