English Plum Pudding
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
Blend the fruits, citron, peel, spices and suet and place in a bowl
or jar. 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 250F 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.
Merry Christmas
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