Christmas Pudding (aka Plum Pudding) from Jeannie Nielsen Davis
A.
4 slices bread, torn in pieces (I use Orowheat Wheatberry)
1 Cup prepared mincemeat (available in a big jar)
½ Cup Milk
B.
2 eggs slightly beaten
1 Cup packed light brown sugar
¼ Cup Brandy (cheap, cheap)
4 oz (1 cup) very finely chopped suet or very cold, shredded butter
1 Tsp. Vanilla
C.
1 Cup Flour
1 Tsp. Baking soda
½ Tsp. Salt
2 Tsp. Cinnamon
1 Tsp. Ground Cloves
1 Tsp. Ground Mace
D.
1-1/2 Cups Chopped Mixed Candied Fruits & Peels
1 Cup Raisins
½ Slivered Almonds
Brandy for basting.
F.
Bottled or Homemade Brandy Hard Sauce
* * * ** * * ** * ** * ** * * ** * ** * *
Combine A in a large bowl. Beat together.
Combine B in a separate bowl. Stir B into A, mix well.
In a separate bowl, thoroughly blend together C. Add D to C and blend together. Then, add this mixture to A&B and stir to mix well.
Pour into a well greased 2 quart ‘pudding’ mold. Cover (cover comes with the mold). Place on a rack in a deep soup pot or kettle. Add boiling water to kettle up to + or- 1 inch up the sides of the mold. Cover the pot and simmer & steam for 3-1/2 hours, adding more boiling water when necessary.
Remove from the pot and cool 10 minutes. Unmold, cool and then wrap in foil and baste with T Tbsp. Brandy every day or so for ten days.
Serve with warmed brandy hard sauce.
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