Recipe for...Christmas Plum Pudding


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Christmas Plum Pudding This recipe is rated : 0 Recipe Ingredients 1/2 cup (1 stick) butter, at room temperature 1 cup granulated sugar 6 eggs, at room temperature 1/2 cup chopped citron 1 1/2 cups pitted prunes, chopped 1/2 cup dark raisins 1 cup pecans, coarsely chopped 1/2 cup all-purpose flour 1 1/2 cups fine bread crumbs 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice Whipped cream for garnish Cooking Procedures Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time. Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nut mixture and toss together so that everything is coated with flour. Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated. Grease and flour a souffl� dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 degree F oven for 50 to 55 minutes, or until nicely browned. Serve warm by spooning out or cool and cut into pieces. Garnish with the whipped cream. Serves 8.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: de of crayfish or sweet water crab, comes handy in tiny tin boxes. Although an expensive article, a small quantity will go very far both to color and to flavor ; and put away in a cool place this butter will keep, after the box has been opened, for weeks. The crayfish tails are also imported, ready for use, in small glass jars. I will give you only one more recipe of this kind of soups, a vermicelli soup, to which we gave the name : Potage aux Voyageurs (Travellers' Soup). 1 Take either
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