Craving for Plum Pudding?!
I would love some right now! I wonder if Sobey's has it!? lol! I know it's too early for plum pudding :( but I am sure there are some stores that must carry it even off season!?!Www@FoodAQ@Com
Answers:
AUTHENTIC ENGLISH PLUM PUDDING (this is amazing!)
Fruit Mixture (To be made 4 days ahead)
* 1 pound seedless raisins
* 1 pound sultana raisins
* 1/2 pound currants
* 1 cup thinly sliced citron
* 1 cup chopped candied peel
* 1 teaspoon cinnamon
* 1/2 teaspoon mace
* 1/2 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon freshly ground black pepper
* 1 pound finely chopped suet - powdery fine
* 1 1/4 cups cognac
Pudding
* 1 1/4 pounds (approximately) fresh bread crumbs
* 1 cup scalded milk
* 1 cup sherry or port
* 12 eggs, well beaten
* 1 cup sugar
* 1 teaspoon salt
* Cognac
Preparation
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar!. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day!.
Soak the bread crumbs in milk and sherry or port!. Combine the well-beaten eggs and sugar!. Blend with the fruit mixture!. Add salt and mix thoroughly!. Put the pudding in buttered bowls or tins, filling them about 2/3 full!. Cover with foil and tie it firmly!. Steam for 6-7 hours!. Uncover and place in a 250°F!. oven for 30 minutes!. Add a dash of cognac to each pudding, cover with foil and keep in a cool place!.
To use, steam again for 2-3 hours and unmold!. Sprinkle with sugar; add heated cognac!. Ignite and bring to the table!. Serve with hard sauce or cognac sauce!. Www@FoodAQ@Com
Fruit Mixture (To be made 4 days ahead)
* 1 pound seedless raisins
* 1 pound sultana raisins
* 1/2 pound currants
* 1 cup thinly sliced citron
* 1 cup chopped candied peel
* 1 teaspoon cinnamon
* 1/2 teaspoon mace
* 1/2 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice
* 1/4 teaspoon freshly ground black pepper
* 1 pound finely chopped suet - powdery fine
* 1 1/4 cups cognac
Pudding
* 1 1/4 pounds (approximately) fresh bread crumbs
* 1 cup scalded milk
* 1 cup sherry or port
* 12 eggs, well beaten
* 1 cup sugar
* 1 teaspoon salt
* Cognac
Preparation
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar!. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day!.
Soak the bread crumbs in milk and sherry or port!. Combine the well-beaten eggs and sugar!. Blend with the fruit mixture!. Add salt and mix thoroughly!. Put the pudding in buttered bowls or tins, filling them about 2/3 full!. Cover with foil and tie it firmly!. Steam for 6-7 hours!. Uncover and place in a 250°F!. oven for 30 minutes!. Add a dash of cognac to each pudding, cover with foil and keep in a cool place!.
To use, steam again for 2-3 hours and unmold!. Sprinkle with sugar; add heated cognac!. Ignite and bring to the table!. Serve with hard sauce or cognac sauce!. Www@FoodAQ@Com
sobeys might have it go check it out but here is a recipe i found useful and which i use
A Plum Pudding Recipe:
1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup seedless raisins
1 cup dried currants
1 cup chopped almonds
? cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
1 tsp of baking soda dissolved in 1 tbsp warm water
Flour the fruit thoroughly!.
In a large bowl, mix the eggs, sugar, spices, and salt in the milk!.
Stir in the fruit, nuts, bread crumbs, and suet!. Then stir in the dissolved baking soda!. Then add in the flour!.
Boil or steam for 4 hours!.
To flame pudding:
warm ? cup of brandy
make a small depression in the top of the pudding
pour brandy over it
light with a match!.Www@FoodAQ@Com
A Plum Pudding Recipe:
1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup seedless raisins
1 cup dried currants
1 cup chopped almonds
? cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
1 tsp of baking soda dissolved in 1 tbsp warm water
Flour the fruit thoroughly!.
In a large bowl, mix the eggs, sugar, spices, and salt in the milk!.
Stir in the fruit, nuts, bread crumbs, and suet!. Then stir in the dissolved baking soda!. Then add in the flour!.
Boil or steam for 4 hours!.
To flame pudding:
warm ? cup of brandy
make a small depression in the top of the pudding
pour brandy over it
light with a match!.Www@FoodAQ@Com
if u go to any supermarket in australia u'll find one, they are aon the shelf all year round!. But now u could get an even better range cause all the christmas stuff is coming out, I was looking at them yesterdayWww@FoodAQ@Com
Try any World Market!.Www@FoodAQ@Com
You know what, I've never heard of that before, and it sounds very good!.Www@FoodAQ@Com