Recipe for...Superb English Plum Pudding


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Superb English Plum Pudding This recipe is rated : 0 Recipe Ingredients Fruit Mixture (to be made 4 days ahead) 1 pound seedless raisins 1 pound sultana raisins 1/2 pound currants 1 cup thinly sliced citron 1 cup chopped candied peel 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon freshly ground black pepper 1 pound finely chopped suet (powdery fine) 1 1/4 cups cognac Pudding 1 1/4 pounds (approximately) fresh bread crumbs 1 cup scalded milk 1 cup sherry or port 12 eggs, well beaten 1 cup granulated sugar 1 teaspoon salt Cognac Cooking Procedures 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. 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 degree F oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2 to 3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce. Each pudding serves 12.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: aylor's " Travels in Greece," p. 218. LETTER IV 27 chip of bread has to be saved, and kept for future use in a clean jar or box. The slices can be cut into any shape required, whilst the odds and ends after accumulation are to be put on the back of the stove or range to get perfectly dry, which makes them fit to be rolled into fine crumbs, by means of the rollingpin. They ought to be kept in a covered glass or porcelain jar until needed. Just now we want some thick slices of stale brea
© 2008