Steamed Plum Pudding
This is my maternal grandmother's recipe. You must start this recipe in September for Thanksgiving or Christmas. That means you cure it for 1 or 2 months.
Rum Sauce
½ cup butter
1 cup sugar
bring to a boil
remove at once
add ¼ cup cream
Cream Sauce
½ cup butter
1 cup sugar
beat &
add 1 or 2 eggs
stir in ¾ cup Rum
or Brandy
1t greated lemon rind
¼ t nutmeg
heat over,
not in
boiling water
Hard Sauce
(It's easy!)
Sift 1-1/2 cup
confectioner's sugar
cream 6T sweet butter
blend together
with a fork
add a pinch of salt
1 t vanilla or
(½ t vanilla and ½ t rum)
¼ t spices
chill
Ingredients
1 cup all purpose flour
@ ½ lb Suet (get the real thing! Ask your Butcher)
¼ cup, firmly packed, brown sugar,
1 T grated orange peel,
1 T grated lemon peel,
1 cup black raisins,
½ cup golden raisins,
½ cup currents,
½ cup candied citron,
¼ cup chopped mixed dried fruit
¼ cup chopped dried stewed prunes
¼ cup grated tart apple
½ grated nutmeg
¼ t mace,
½ t cinnamon,
½ t cloves,
½ t and a pinch of salt,
½ t baking powder
4 egg yolks
4 egg whites
¼ cup cream,
1 T marmalade,
1 T molasses,
juice of one orange
juice of one lemon
¼ cup brandy
1½ cups dry grated bread crumbs.
Recipe
Sift 1 cup all purpose flour
Prepare & dredge lightly with
½ cup of the flour:
1½ cups loosely packed very, extremely finely chopped
@ ½ lb Suet
mixed with
¼ cup brown sugar,
1 T grated orange peel,
1 T grated lemon peel,
1 cup black raisins,
½ cup golden raisins,
½ cup currents,
½ cup candied citron,
¼ cup chopped mixed dried fruit
¼ cup chopped dried stewed prunes
¼ cup grated tart apple.
Resift remaining flour with
½ grated nutmeg
¼ t mace,
½ t cinnamon,
½ t cloves,
½ t salt,
½ t baking powder.
Combine dredged and sifted ingredients with
4 egg yolks
¼ cup cream,
1 T marmalade,
1 T molasses,
juice of one orange
juice of one lemon
¼ cup brandy
1½ cups dry grated bread crumbs.
Whip until stiff:
4 egg whites
with a pinch of salt and
fold in.
(I believe you are also supposed to include an English Penny. Whoever gets it in their serving has good luck for the next year.
Place mixture in tightly covered bowl (two sheets of tinfoil tied tightly around the top)
Cook in steamer
(pasta cooker or pressure cooker is great — watch the water level!)
for 6 (six) hours.
Soak cheesecloth (enough to cover the pudding with several layers) in brandy and wrap cooked mixture into tight ball and store hanging in the laundry room (haha! coolest room in the house, unheated room, cool dry room, or improvise ... cement basement. Watch out for ants! Open from time to time and pour over generous amounts of brandy (hang it over the sink, or put some sort of tray under it). +/- two months to cure.
Serve hot with a Marichino Cherry (only 1) on top with cream sauce or rum sauce poured over all; hard sauce on the side.
