Regal Plum Pudding Recipe
Ingredients
| 4 slices bread, torn in pieces | ||
| Milk | 1 Cup (16 tbs) | |
| Beef suet | 6 Ounce | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Raisins | 2 Cup (16 tbs) | |
| Pitted dates | 1 Cup (16 tbs), snipped | |
| 1/2 cup diced mixed candied fruits and peels | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| All purpose flour | 1 Cup (16 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Ground mace | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
Soak bread in milk; beat to break up.
Stir in ground suet, brown sugar, eggs, orange juice, and vanilla.
In a large bowl combine raisins, dates, candied fruits and peels, and nuts.
Stir together the flour, cinnamon, cloves, mace, soda, and salt; add to the fruit mixture and mix well.
Stir in the bread-suet mixture; mix well.
Pour into well-greased 2-quart mold (do not use ring mold or tube pan).
Cover the mold with foil and tie foil on tightly with string.
Place the mold on rack in deep kettle; add boiling water to the kettle to depth of 1 inch.
Cover and steam the pudding 3 1/2 hours; add more boiling water when needed.
Cool the pudding about 10 minutes; remove from the mold.
Foamy Sauce: In large bowl beat 2 egg whites to stiff peaks, gradually adding 1 cup sifted powdered sugar.
Beat 2 egg yolks and 1/4 teaspoon vanilla till thick; fold into egg whites.
In small bowl whip 1/2 cup whipping cream till soft peaks form; fold whipped cream into egg mixture.
Stir in ground suet, brown sugar, eggs, orange juice, and vanilla.
In a large bowl combine raisins, dates, candied fruits and peels, and nuts.
Stir together the flour, cinnamon, cloves, mace, soda, and salt; add to the fruit mixture and mix well.
Stir in the bread-suet mixture; mix well.
Pour into well-greased 2-quart mold (do not use ring mold or tube pan).
Cover the mold with foil and tie foil on tightly with string.
Place the mold on rack in deep kettle; add boiling water to the kettle to depth of 1 inch.
Cover and steam the pudding 3 1/2 hours; add more boiling water when needed.
Cool the pudding about 10 minutes; remove from the mold.
Foamy Sauce: In large bowl beat 2 egg whites to stiff peaks, gradually adding 1 cup sifted powdered sugar.
Beat 2 egg yolks and 1/4 teaspoon vanilla till thick; fold into egg whites.
In small bowl whip 1/2 cup whipping cream till soft peaks form; fold whipped cream into egg mixture.
Chef
