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Receta Our Family's Plum Pudding 1992, 1/2
by Global Cookbook

Our Family's Plum Pudding 1992, 1/2
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Ingredientes

  • 2 c. Currants (1/2 lb.) loosely packed
  • 1 1/2 c. Golden brown and/or possibly muscat raisins (1/2 lb.)
  • 1 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
  •     Brown sugar or possibly flour
  •     Candied red cherries (opt.) for bottom of molds
  •     Additional brandy or possibly other liquor for ripening pudding
  • 1/2 c. Butter, softened
  • 2 1/2 c. Sifted confectioners' sugar
  • 1 Tbsp. Brandy
  •     Few drops cream, if needed
  •     Holly sprigs
  •     Candied fruit or possibly angelica
  •     Brandy

Direcciones

  1. 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).
  2. To the fruits in the large bowl, add in nuts and suet.
  3. 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.
  4. Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard).
  5. Sprinkle bread crumbs into the sherry, mixing with a fork. Add in to the fruit mix.
  6. Add in the beaten egg yolks; mix thoroughly. Last, mix in beaten egg whites.
  7. Prepare two pudding molds.
  8. 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.)
  9. 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.
  10. 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.
  11. (Continued)