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Ingredientes
- 2 c. Currants (1/2 lb.) loosely packed
- 1Â 1/2 c. Golden brown and/or possibly muscat raisins (1/2 lb.)
- 1Â 1/2 c. Candied fruit peels
- 1/4 c. Cognac
- 2 c. English walnuts (1/2 lb.) finely minced
- 2 c. Good beef suet (1/2 lb.) grnd by butcher
- 1 c. Sifted flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Mace
- 1/2 tsp Nutmeg
- 1/2 c. Blackberry jam or possibly preserves
- 1 c. Brown sugar
- 5 c. Loosely packed fresh bread crumbs from homemade-type bread
- 1/2 c. Dry cocktail sherry
- 6 x Egg yolks, well beaten
- 6 x Egg whites, beaten stiff but not dry
- 3 x To 4 tb. soft butter
- Â Â Brown sugar or possibly flour
- Â Â Candied red cherries (opt.) for bottom of molds
- Â Â Additional brandy or possibly other liquor for ripening pudding
- 1/2 c. Butter, softened
- 2Â 1/2 c. Sifted confectioners' sugar
- 1 Tbsp. Brandy
- Â Â Few drops cream, if needed
- Â Â Holly sprigs
- Â Â Candied fruit or possibly angelica
- Â Â Brandy
Direcciones
- Combine the dry fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or possibly longer - in that case you may want to add in more cognac).
- To the fruits in the large bowl, add in nuts and suet.
- Resift flour with the baking soda, salt and spices; then sift over the fruit mix while tossing and mixing with a wooden spoon to proportionately distribute the dry ingredients. Stir in jam and brown sugar.
- Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard).
- Sprinkle bread crumbs into the sherry, mixing with a fork. Add in to the fruit mix.
- Add in the beaten egg yolks; mix thoroughly. Last, mix in beaten egg whites.
- Prepare two pudding molds.
- This recipe makes enoughfor one 2-qt mold, and the remainder can be steamed in a coffee can - a 26-oz can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.)
- Grease molds with butter and then sprinkle them with sugar or possibly dust with flour. Arrange candied cherries in molds, if you like (cherries should be dusted with flour). Fill 2-qt mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or possibly tie on securely.
- For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil.
- (Continued)
