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Christmas Plum Pudding Recipe
|Flour||1 1⁄2 Cup (24 tbs) (Divided)|
|Raisins||2 Cup (32 tbs)|
|Chopped dates||2 Cup (32 tbs)|
|Breadcrumbs||3 Cup (48 tbs)|
|Tart apples||7 , cored, peeled and chopped|
|Ground blanched almonds||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Cognac||1⁄2 Cup (8 tbs)|
|Eggs||6 , beaten|
Serving size: Complete recipe
Calories 7364 Calories from Fat 2337
% Daily Value*
Total Fat 260 g399.6%
Saturated Fat 129.8 g649.1%
Trans Fat 0 g
Cholesterol 1423.1 mg
Sodium 1416.2 mg59%
Total Carbohydrates 1148 g382.5%
Dietary Fiber 80.1 g320.5%
Sugars 765.8 g
Protein 96 g192.4%
Vitamin A 38.4% Vitamin C 2674.8%
Calcium 157.5% Iron 178.9%
*Based on a 2000 Calorie diet
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.