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Ingredientes
- 1 1/4 c. currants
- 1/4 c. blanched almonds cut in bits
- 1 1/4 c. raisins minced fine
- 1/3 c. shredded candied citron
- 1/4 c. candied lemon peel cut thin strips
- 1/4 c. candied orange peel cut thin strips
- 2 c. flour divided
- 1/2 lb solid beef fat trimmings (ask butcher or possibly at meat counter)
- 3 x Large eggs separated
- 1/4 tsp baking soda
- 2 Tbsp. cool water
- 1/2 c. butter - (1 stick)
- 1/3 c. sugar
- 1 c. lowfat milk
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd cloves
- 1/4 tsp salt
- 1/2 tsp grated nutmeg Juice of 1 orange Juice of 1 lemon Holly sprigs (optional garnish)
- 1/2 c. butter - (1 stick)
- 3/4 c. brown sugar - (packed)
- 1 x egg yolk beaten
- 3/4 c. melted grape jelly
- 1 dsh grated nutmeg
Direcciones
- Grease a 1 1/2-qt pudding mold with butter. Set aside.
- Combine the currants, almonds, raisins, candied citron and candied lemon and orange peels in a bowl. Coat with 1/4 c. of flour. Add in the beef fat trimmings and mix again. Set aside.
- In a separate bowl, beat the egg yolks till smooth. In another bowl, beat the egg whites till stiff. Dissolve the baking soda in cool water.
- In a large mixing bowl, cream the butter and sugar by beating till light and fluffy. Add in the beaten egg yolks. Stir in the lowfat milk, then stir in the stiff egg whites alternately with the remaining 1 3/4 c. flour. Add in the cinnamon, cloves, salt, nutmeg, orange juice, lemon juice and dissolved baking soda. Stir in the flour-coated fruit mix.
- Fill the mold with the pudding and cover tightly. Set the mold in a pot and add in boiling water till it comes halfway up the sides of the mold. Keep the water at a simmer, adding more as needed, 3 hrs.
- Let the pudding cold, turn it out of the mold, decorate it with sprigs of holly and serve with Hard Sauce.
- To make the Hard Sauce: Beat the butter, brown sugar and egg yolk in a mixing bowl till light and fluffy. Place the mix in a saucepan and simmer 5 min over medium-low heat, stirring constantly. Add in the jelly, then pour the sauce into a bowl and sprinkle with nutmeg. (Makes 2 c.)
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 539 | |
| Calories from Fat 210 | 39% |
| Total Fat 23.78g | 30% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 233mg | 10% |
| Potassium 441mg | 13% |
| Total Carbs 77.15g | 21% |
| Dietary Fiber 3.3g | 11% |
| Sugars 51.53g | 34% |
| Protein 9.07g | 15% |
