Pudding Recipes * Razzle Dazzle Recipes
Flaming Plum Pudding Recipe
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Flaming Plum Pudding
1 c. dark raisins
1 c. dry sherry
1 c. butter
1 c. sugar
1 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 eggs, slightly beaten
2 c. chopped dates
1 1/2 c. grated carrots
1 1/2 c. chopped pecans
1 c. bread crumbs
1 c. milk
1 c. currants
1/4 c. dark molasses
1 tbsp. grated orange peel
1 tbsp. grated lemon peel
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. mace
1/4 c. brandy or cognac
Lemon Brandy Hard Sauce
Put raisins in sherry
overnight. Grease 2 quart mold with tight fitting lid. Cream butter
and sugar in large bowl and blend in flour, baking soda and salt.
Stir in raisins with any remaining sherry and all other ingredients
except brandy and hard sauce. Mix thoroughly, then spoon into
prepared mold and cover tightly.
Place small round rack in bottom of large pot or kettle (8-10
quarts). Cover pot and steam pudding in gently simmering water on
range top about 5 hours, checking water occasionally and adding as
needed to keep at same level.
Remove mold from water, uncover, and cool 30 minutes. Carefully
loosen edges of pudding with sharp knife and invert onto serving
platter. Allow to stand with mold over pudding until pudding
releases and is completely cool. Wrap pudding in foil and
refrigerate until ready to use.
Before serving, warm by steaming for 1 hour in well greased 2 quart
mold with lid, as above. Heat brandy briefly, ignite and pour over
pudding as it is brought to table. Accompany with hard sauce.
LEMON BRANDY HARD SAUCE:
1 1/2 c. powdered sugar
1/2 c. butter
3 tbsp. brandy
1 tsp. vanilla
1 tsp. grated lemon peel
Combine all ingredients
in medium bowl and beat with electric mixer until fluffy. Chill
overnight before serving on flaming plum pudding.
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