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Plum Pudding (aka Figgie Pudding) - December 24/25, 2005

Get everything together…  this is like making a giant mud pie, great fun if you have all ingredients and supplies in place.

Ingredients:

½ cup golden raisins

½ cup regular raisins

 ½ cup dried apricots

½ cup dried currants

 ¾ cup slivered almonds

1 cup plain breadcrumbs

8 oz shredded suet
(can substitute 1 c + 2 TBS of butter, if you must!)

6 eggs

½ cup buttermilk

½ cup unsulphered molasses

10 oz brown ale

½ cup soft brown sugar

 Salt, a pinch

Lemon…to peel and juice

½ tsp. Nutmeg

½ tsp. Ground cloves

½ tsp. Cinnamon

1 tsp. Baking powder

2 cups Heavy cream

¾ cup Brandy

Butter to grease mold

Butter spray

Vanilla

2 cups powdered sugar

Mixer
Ladle
Foil wrap
Wax paper
Sifter
Measuring spoon & cups
Covered Pudding molds (or bowls)
Pot, big enough to hold molds
Rack or vegetable steamer
Serving plate and festive greens for garnish

Plum Pudding:

Place rack (or vegetable steamer) on the bottom of pot, fill pot 1/3 with water and bring to a boil.

Grease (serious greasing here, so the pudding won’t stick) the molds with butter and butter spray

Shred suet.  In large bowl mix together fruit, nuts, suet and breadcrumbs.  Grate rind of lemon into mixture, and squeeze lemon for juice.  Sift into mixture:  flour, baking powder, salt, nutmeg and cinnamon.  Add brown sugar and molasses and mix well.  Add buttermilk and stir.  Add 2 eggs and stir well.  Add the brown ale, and stir until all ingredients are mixed together.

Put the mixture in molds (or bowls) ¾ inch from top.  Press down on the mixture to fill all the nooks and crannies.  Cover with a square of buttered wax paper, and square of foil.  Cover mold (or tie round the top of bowl)

Lower into boiling water… water level should be approx. 2 inches from the top of mold.  Cover pot.  Bring to a boil, then lower to simmer… and cook for 3 ½ hrs.  Check water level regularly.  Test with knife through foil.  Cool 10 minutes, and invert onto a plate.

Hard Sauce:

Whip the heavy cream until it holds a shape.  Separate the remaining 4 eggs and in a separate bowl beat the yolks until thick.  To the egg yolks, gradually add powdered sugar and ½ cup brandy, beating constantly.  Fold in the whipped cream.

To Serve:

Place warm pudding on a festive platter and garnish with Christmas greens.  At the table, warm about ¼ cup of brandy in a ladle over a candle, ignite with a match and pour it flaming over the pudding.  When flame dies out, slice and serve with the hard sauce.

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