Superb English Plum Pudding
A traditional rich Christmas pudding packed with dried fruits, citrus peel, and warm spices, generously soaked in cognac. This luxurious dessert is steamed to perfection and flambéed for a spectacular presentation.
Ingredients
- •1 pound seedless raisins
- •1 pound sultana raisins
- •½ pound currants
- •1 cup thinly sliced citron
- •1 cup chopped candied peel
- •1 teaspoon cinnamon
- •½ teaspoon mace
- •½ teaspoon nutmeg
- •¼ teaspoon ground cloves
- •¼ teaspoon allspice
- •¼ teaspoon freshly ground black pepper
- •1 pound finely chopped suet - powdery fine
- •1¼ cups cognac
- •1¼ pounds fresh bread crumbs
- •1 cup scalded milk
- •1 cup sherry or port
- •12 whole eggs
- •1 cup sugar
- •1 teaspoon salt
- •¼ cup Cognac
Cooking Instructions
- 1.
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
5760 min
- 2.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
450 min
- 3.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
180 min
