Steamed Plum Pudding Recipe
It is no wonder that Steamed Plum Pudding is my favorite dessert. This exquisite dish is too tasty resist. Treat your guests to a delightful surprise with this brilliant Steamed Plum Pudding recipe!
Ingredients
| Whole wheat pastry flour | 1⁄2 Cup (8 tbs) | |
| Suet | 2 Pound, chopped (1 Piece) | |
| Seeded raisins | 1⁄2 Pound | |
| Currants | 1⁄2 Pound, washed and dried | |
| Citron | 1⁄4 Pound, chopped | |
| Nutmeg | 1 Pinch | |
| Cinnamon | 1⁄2 Tablespoon | |
| Mace | 1⁄4 Tablespoon | |
| Sea salt | 1⁄2 Tablespoon | |
| Date sugar | 3 Tablespoon | |
| Eggs | 4 , separated | |
| Cream | 2 Tablespoon | |
| Sherry | 1⁄4 Cup (4 tbs) | |
| Grated rye bread crumbs | 1 1⁄2 Cup (24 tbs) |
Directions
Dredge in the sifted flour and suet, raisins, currants, and citron.
Resift the remaining flour with the seasonings and date sugar.
Combine the dredged and sifted ingredients, then add the egg yolks, cream, sherry, and bread crumbs.
Beat the egg whites until stiff, then fold them into the raisin mixture.
Pour the batter into a greased mold or cans with tight-fitting lids, filling only about two-thirds full.
Place molds or cans on a trivet in a heavy kettle over boiling water and cover kettle.
Steam for 6 hours.
Take the lids off the molds or cans before unmolding to allow steam to escape.
Resift the remaining flour with the seasonings and date sugar.
Combine the dredged and sifted ingredients, then add the egg yolks, cream, sherry, and bread crumbs.
Beat the egg whites until stiff, then fold them into the raisin mixture.
Pour the batter into a greased mold or cans with tight-fitting lids, filling only about two-thirds full.
Place molds or cans on a trivet in a heavy kettle over boiling water and cover kettle.
Steam for 6 hours.
Take the lids off the molds or cans before unmolding to allow steam to escape.
Chef
