English Plum Pudding


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This elaborate pudding is oh so British and quite elaborate. Packed with raisins, currants, cinnamon and spices, it's topped with a cognac-based sauce to really finish it off.

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  • Fruit Mixture (To be made 4 days ahead):
  • 1 lb. seedless raisins
  • 1 lb. sultana raisins
  • 1/2 lb. currants
  • 1 C. thinly sliced citron
  • 1 C. chopped candied peel
  • 1 tsp. cinnamon
  • 1/2 tsp. mace
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. allspice
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. finely chopped suet - powdery fine
  • 1 1/4 C. cognac
  • Pudding:
  • 1 1/4 lb. (approximately) fresh bread crumbs
  • 1 C. scalded milk
  • 1 C. sherry or port
  • 12 eggs, well beaten
  • 1 C. sugar
  • 1 tsp. salt
  • Cognac

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Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 C. cognac, cover tightly and refrigerate for 4 days, adding 1/4 C. 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 degrees 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.

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