Brandy Plum Pudding Recipe
Ingredients
| 1/2 cup each dry currants and seedless raisins | ||
| Brandy | 1/3 Cup (16 tbs) | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup each chopped citron and candied orange peel | ||
| Apple | 1 , grated | |
| Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| 1/2 teaspoon each ground ginger, cloves, and nutmeg | ||
| Ground cinnamon | 1 Teaspoon | |
| 1 cup suet, chopped fine | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Brandy | 1/2 Cup (16 tbs) | |
| Brandy Hard Sauce | ||
Directions
Soak currants and raisins overnight in brandy; add to nuts, citron, orange peel and apple.
Add dry ingredients sifted together.
Stir in suet, milk, and molasses.
Pour into two buttered 1 1/2-quart molds.
Cover tightly with a lid or double thickness of wax paper or aluminum foil; secure with string.
Place on rack in bottom of large kettle and add boiling water to half cover mold.
Cover and steam for 3 hours.
Unmold on large serving platter.
Decorate top with sprig of holly; pour 1/4 cup heated and flaming brandy over pudding.
Add dry ingredients sifted together.
Stir in suet, milk, and molasses.
Pour into two buttered 1 1/2-quart molds.
Cover tightly with a lid or double thickness of wax paper or aluminum foil; secure with string.
Place on rack in bottom of large kettle and add boiling water to half cover mold.
Cover and steam for 3 hours.
Unmold on large serving platter.
Decorate top with sprig of holly; pour 1/4 cup heated and flaming brandy over pudding.
Chef
