Inicio » Recetas » Plum Pudding With Grand Marnier Hard Sauce

Receta Plum Pudding With Grand Marnier Hard Sauce

Name: Plum Pudding With Grand Marnier Hard Sauce
Ingredients: 2 c. Minced walnuts; 1 3/4 c. Dry currants; 1 3/4 c. Golden brown raisins; 3/4 c. Minced candied orange peel; 3/4 c. Minced candied lemon peel; 1/2 c. Minced candied citron; 1 c. All purpose flour; 1 tsp Salt; 1 tsp Grnd allspice; 1/2 tsp Grnd ginger; 2 c. Dry fresh breadcrumbs, lightly toasted; 1 c. Light brown sugar, firmly packed; 3 x Large eggs, beaten to blend; 1/3 lb Grnd suet; 1 x Granny Smith apple, cored and finely minced; 1 x Carrot, peeled and grated; 1/4 c. Fresh orange juice; 1/4 c. Grand Marnier; 1/4 c. Cognac; 1 c. Unsalted butter, room temp; 3 c. Powdered sugar, sifted; 1/4 c. Grand Marnier; 1 x Egg yolk

de Global Cookbook

Add a photo

click to rate

0 votos | 1669 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 c. Minced walnuts
1Â 3/4 c. Dry currants
1Â 3/4 c. Golden brown raisins
3/4 c. Minced candied orange peel
3/4 c. Minced candied lemon peel
1/2 c. Minced candied citron
1 c. All purpose flour
1 tsp Salt
1 tsp Grnd allspice
1/2 tsp Grnd ginger
2 c. Dry fresh breadcrumbs, lightly toasted
1 c. Light brown sugar, firmly packed
3 x Large eggs, beaten to blend
1/3 lb Grnd suet
1 x Granny Smith apple, cored and finely minced
1 x Carrot, peeled and grated
1/4 c. Fresh orange juice
1/4 c. Grand Marnier
1/4 c. Cognac
1 c. Unsalted butter, room temp
3 c. Powdered sugar, sifted
1/4 c. Grand Marnier
1 x Egg yolk

Direcciones

Preheat oven to 400F. Butter a 2 1/2-qt pudding mold or possibly crock. Line with waxed paper and butter paper. Combine first six ingredients in large bowl. Fold in flour, salt, allspice and ginger. Add in breadcrumbs, brown sugar, Large eggs, suet, apple, carrot, orange juice and Grand Marnier and mix well. Pack tightly into prepared mold. Cover with sheet of parchment or possibly waxed paper cut t fit top. Set mold in roasting pan. Add in sufficient boiling water to pan to reach halfway up sides of mold. Cover roasting pan. Bake five hrs, adding more boiling water to pan as necessary to maintain water level.
Remove mold from pan and lift off paper. Pour Cognac over pudding and replace paper. Cover tightly with foil. Cold to room temperature.
Chill at least three days to mellow flavors. (Can be stored in refrigerator up to three months.)
When ready to serve: Preheat oven to 400F. Set mold in roasting pan;
throw away foil. Add in sufficient boiling water to reach halfway up sides of mold.
Cover roasting pan. Bake till warm, about 2 hrs. Throw away paper. Invert pudding onto platter. Cut into wedges to serve. Pass sauce separately.
Grand Marnier Hard Sauce,
Makes about two c.:Cream butter and sugar in processor till light and fluffy, about one minute. Add in Grand Marneir and egg yolk and process till smooth. Transfer to serving bowl. Chill till hard. Bring to room temperature before serving.