Add Recipe Why Join?

English Plum Pudding II

  • 6 ounces flour
  • 6 ounces stale bread crumbs
  • 3/4 pound raisins, seeded and cut in pieces
  • 3/4 pound currants
  • 3/4 pound suet, finely chopped
  • 10 ounce sugar
  • 1 cup molasses
  • 3 ounces candied orange peel, finely cut
  • 1 teaspoon grated nutmeg
  • 1 teaspoon mace
  • 6 eggs, well beaten
  • 2 teaspoons salt
  • Hard Sauce:
  • 1/3 cup butter
  • 1 cup brown sugar
  • 2 tablespoons brandy
  • Liquid Sauce:
  • 1/2 cup sugar
  • 1/2 tablespoon corn starch
  • Few grains salt
  • 1 cup boiling water
  • 1 tablespoon lemon juice
  • 2 tablespoons brandy
Mix ingredients in order given, turn into a thickly floured squared of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be impressed in water during the entire cooking. Serve with Hard and Liquid Sauce.

Hard Sauce:
Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.

Liquid Sauce:
Mix one-half cup sugar, one-half tablespoon corn starch and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes (be patient, you rascal). Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min
Popular
Explore
Recipe Rascal