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Sugar Plum Pudding Recipe
|Old english mince||4 Cup (64 tbs)|
|Coarse dry bread crumbs||3 Cup (48 tbs)|
|Packed dark brown sugar||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Tablespoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Red wine||6 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Holiday sauce||1 Tablespoon|
|Sugared cranberries||1 Tablespoon|
|Granulated sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 7617 Calories from Fat 2237
% Daily Value*
Total Fat 250 g383.9%
Saturated Fat 87.6 g437.9%
Trans Fat 0 g
Cholesterol 2132.4 mg
Sodium 7094.3 mg295.6%
Total Carbohydrates 870 g289.9%
Dietary Fiber 41.8 g167.3%
Sugars 366.6 g
Protein 389 g778.5%
Vitamin A 31.5% Vitamin C 2%
Calcium 170.4% Iron 236%
*Based on a 2000 Calorie diet
In medium bowl, beat eggs until foamy; stir in brandy, wine and milk.
With a wooden spoon or spatula, combine egg mixture with mincemeat mixture.
When well mixed, spoon into buttered 2-quart pudding mold and cover with lid.
(A buttered heat-proof bowl lined with cheesecloth can be substituted.Fold ends of cheesecloth over pudding.Cover bowl with foil, tying with string.)
Place mold on rack in large pot.
Pour boiling water in pot to come halfway up the side of mold.
Cover; steam over low heat 4 hours.
Check water level occasionally and replenish with boiling water when necessary.
Let pudding cool briefly; turn out of mold.
Sprinkle with brandy.
Wrap in brandy-soaked cheesecloth, then plastic wrap and store in cool, dark place up to 1 month.
To serve pudding: Remove cheesecloth; return to mold and steam for 1 1/2 hours.
Serve warm with Holiday Sauce.
Garnish with sugared cranberries and dust with granulated sugar, if desired.