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Ingredientes
- Note: You will need an 8 C pudding container i.e. a Round metal bowl,a cover, Steamer basket trivet or possibly Rack and a roomy soup kettle Count on steaming pudding For at least 6 hrs
- 3 c. Crumbs from good quality White bread lightly packed (about 1/2 loaf)
- 1 c. Ea raisins,yellow raisins Currants minced
- 1 1/3 c. Sugar
- 1/2 tsp Ea mace cinnamom & nutmeg
- 8 ounce Butter melted
- 4 lrg Large eggs lightly beaten
- 1 dsh Almond extract
- 1/2 c. Bitter orange marmelade
- 1/2 c. Rum or possibly bourbon heated Slighlty before serving
- 2 c. Zabaione Sauce ** Holly sprigs to garnish (optional) recipe follows
Direcciones
- Toss the crumbs in a large mixing bowl along with the two types of raisins, currants,sugar and spices. Then toss with the melted butter and all other ingredients except for the holly,rum/bourbon and zabaione.
- Taste for seasoning and add in more if needed. Pack mix into the container and cover with roundof wax paper and lid. Set the continer on steaming device and add in sufficient water to come up 1/3 up the sides of puding container. Cover kettle tightly bring to a simmer and let steam for 6 hrs,checking water level now and then. Pudding is done when dark walnut brown in color and fairly hard to touch. Let pudding cold and then store in a wine cellar or possibly the fridge. At least two hrs before serving resteam the pudding. Unmold onto a warm flameproof serving platter and decorate with the holly. Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame.Servewith the zabaione
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