Flaming Plum Pudding

Name: Flaming Plum Pudding
Ingredients: 2/3 c. chopped suet (1/4 lb.); 2 Tbsp. chopped green apple; 2 Tbsp. candied orange peel; 2 Tbsp. candied lemon peel; 1 1/2 c. raisins; 1 c. currants; 2 c. dried bread crumbs; 3 tsp. cinnamon; 1 1/2 tsp. ginger; 1/2 tsp. allspice; 1/4 tsp. salt; 1 c. sugar; 1/3 c. raspberries; 4 eggs; 2 Tbsp. milk; 6 Tbsp. cognac; 6 Tbsp. dry white wine

17 ingredients

12 steps

Ingredients

2/3 c. chopped suet (1/4 lb.)
2 Tbsp. chopped green apple
2 Tbsp. candied orange peel
2 Tbsp. candied lemon peel
1 1/2 c. raisins
1 c. currants
2 c. dried bread crumbs
3 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
1 c. sugar
1/3 c. raspberries
4 eggs
2 Tbsp. milk
6 Tbsp. cognac
6 Tbsp. dry white wine

Directions

1

In a large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar and raspberries and mix well.
2

Beat eggs until foamy; stir in milk, cognac and white wine.
3

With rubber scraper, fold egg mixture into fruit mixture until well blended.
4

Turn batter into well-greased 2-quart pudding mold with tight fitting cover. Place mold on a trivet in a large kettle.
5

Pour in enough boiling water to come halfway up side of mold.
6

Cover pot.
7

Steam pudding 4 hours.
8

Water in kettle should boil gently.
9

Add more water as needed.
10

Remove pudding to wire rack; let cool about 5 minutes. Invert on serving plate.
11

Lift off mold.
12

Flame serve with hard sauce.