Christmas Plum Pudding Recipe
Even a bar of chocolate cannot lift my spirits as well as this Christmas Plum Pudding. A good way to use up Fruits is to make some amazing Christmas Plum Pudding. This compelling Christmas Plum Pudding is the Dessert of choice for a winning meal. Do let me know how you've liked my Christmas Plum Pudding. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 1/2 cups flour, divided
1/2 pound suet
2 cups raisins
2 cups chopped dates
3 cups fresh bread crumbs
1 orange
1 lemon
7 tart apples, cored, peeled, and chopped
1/2 cup ground blanched almonds
1 cup brown sugar
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon each ground ginger, mace, salt
1/2 cup cognac
6 eggs, beaten slightly
Additional cognac
Directions
Chop suet very fine and sprinkle with 1/2 cup flour.
Dust rasins and dates with flour and add to suet.
Add bread crumbs.
Grate rinds of orange and lemon; squeeze juice and combine juice and peel with suet mixture.
Add remaining flour, apples, nuts, brown sugar, all spices and salt.
Mix well, add 1/2 cup cognac and store in cold place or refrigerator until ready to cook.
May be stored for up to two weeks.
Each day add 1/4 cup cognac to mixture.
On last day, stir well and add the eggs.
To cook: Line a 1 quart glass measuring cup with brown paper.
Fill with 1/2 of mixture and cover tightly with plastic wrap.
Cook on high (9) for 12 to 15 minutes or until done in the center.
After it cools, remove from glass cup and wrap well.
Store in refrigerator until ready to serve.
To serve: Cook on reheat (8) for 4 to 5 minutes.
heat 1/4 cup cognac for 30 seconds.
Light the cognac and pour over pudding to flame.
Dust rasins and dates with flour and add to suet.
Add bread crumbs.
Grate rinds of orange and lemon; squeeze juice and combine juice and peel with suet mixture.
Add remaining flour, apples, nuts, brown sugar, all spices and salt.
Mix well, add 1/2 cup cognac and store in cold place or refrigerator until ready to cook.
May be stored for up to two weeks.
Each day add 1/4 cup cognac to mixture.
On last day, stir well and add the eggs.
To cook: Line a 1 quart glass measuring cup with brown paper.
Fill with 1/2 of mixture and cover tightly with plastic wrap.
Cook on high (9) for 12 to 15 minutes or until done in the center.
After it cools, remove from glass cup and wrap well.
Store in refrigerator until ready to serve.
To serve: Cook on reheat (8) for 4 to 5 minutes.
heat 1/4 cup cognac for 30 seconds.
Light the cognac and pour over pudding to flame.
