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Plum Pudding
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1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup sultanas
1 cup dried currants
1 cup chopped almonds
½ cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
glassful of brandy
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- Chop the suet, blanch and chop the almonds.
- Soak the breadcrumbs in the milk, then squeeze out and stir with a spoon until the mixture is reduced to a mash.
- In a large bowl, mix the suet, almonds, sultanas, currants and citron with the spices, flour and bread crumb mash, coating the fruit and nuts well.
- In another bowl, mix the sugar and eggs and cream until light and fluffy, then combine with the fruit/flour mixture. Add milk for the consistency of a good thick batter, keeping in mind that the mixture must not be too thin or the fruit will sink to the bottom.
- Pour a glassful of brandy over the fruit and spice mixture and allow to stand three or four hours before the pudding is made, stirring occasionally.
- Finally, tie up in cheesecloth and boil/steam for 4 to 5 hours.
- When done, turn it out on a dish, sift powdered sugar over the top, and serve with a good-flavoured sauce, such as hard brandy sauce.
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