Pudding plum fantastic
Add some old-world flair to your holiday celebration with this Old English Plum Pudding from the Dorothy Dean Homemaker Service files.
For a more dramatic presentation follow the directions below for serving the pudding flaming.
Old English Plum Pudding
From Dorothy Dean Homemaker Service
2 cups raisins
1 cup currants
6½ cup cut-up candied cherries
¼ cup cut-up citron
¼ cup cut-up dates
Grated rind of 1 orange
Grated rind of 1 lemon
1 cup chopped nuts
1 cup finely chopped suet
1 ½ cups fine dry bread crumbs
3 eggs
½ cup sugar
1 cup molasses
1 cup sifted flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
½ cup grape juice
Hard Sauce (recipe follows)
Mix prepared fruits, rinds, nuts, suet and bread crumbs in large bowl. Beat eggs; gradually beat in sugar and molasses. Sift dry ingredients; add alternately with grape juice to egg mixture. Pour batter over prepared fruit-crumb mixture; mix to blend thoroughly. Spoon into two greased 1 ½-quart molds, filling no more than two-thirds full. Cover tightly. Place on a rack, add boiling water to come halfway up the side of the mold. Cover and steam 3 to 4 hours, adding water as necessary. Cool, then wrap. Store in a cool place or freeze. Before serving, resteam puddings for 1 to 1 ½ hours until heated through. Serve with Hard Sauce: Cream ½ cup butter; blend in 1 teaspoon vanilla or 2 or 3 tablespoons brandy. Gradually stir in about 2 cups powdered sugar, beating until light and fluffy.
Note: To serve pudding flaming, warm several tablespoon of brandy; light then ladle, flaming, over pudding.
Yield: 16 servings