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Plum Pudding Recipe

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This recipe for Plum Pudding, by , is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Della Winter Rone
Added: Sunday, January 22, 2006


Granulated sugar
1 cup finely chopped suet
1/4 lb. each golden raisins, dark raisins,
currants, craisins and chopped citron,
1/2 cup flour
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
3/4 tsp. ground mace
1/2 tsp. salt
1/4 cup brown sugar, packed
3 eggs, separated
2 tbls. heavy cream
1/4 cup brandy
1 tsp. vanilla
1/2 cup dry bread crumbs

Generously butter a 2 qt. pudding mold and sprinkle with granulated sugar. Set aside. In a large bowl, combine chopped suet, raisins, currants, craisins and citron. Stir in about 1/4 cup of the flour, coating ingredients in the bowl thoroughly. Combine the remaining flour with the nutmeg, cinnamon, mace, salt and sugar. Stir into the suet and fruit mixture. Beat the egg yolks in a small bowl. Add the cream, vanilla and 1/4 cup brandy. Stir into the suet mixture and then fold in the bread crumbs. Beat the egg whites until stiff and fold into the suet mixture.

Spoon mixture into the prepared mold, pressing down lightly. Put the lid on the mold and clamp down tightly. Place the mold on trivet in kettle. Add boiling water to within 1 inch of the top of the mold. Cover the kettle and place over high heat until steam begins to escape. Reduce heat to low and steam for six hours, adding boiling water as needed to maintain level.

Lift mold from kettle. Remove lid and let excess steam vent. Unmold onto a serving platter. Heat 1/4 cup brandy in small saucepan. Ignite and pour over the pudding just before serving. If you are going to hold the pudding for a time, cool completely, sprinkle with brandy and store, well-wrapped in a cool place. Before serving, return pudding to mold and steam for two hours.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
In honor of our English ancestry, Iím including this traditional holiday recipe. Della




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