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Catholic Recipe: Plum Pudding 4

    INGREDIENTS

  • 2 cup seedless raisins
  • 1-1/2 cups mixed diced candied fruits and peels
  • 1/2 cup chopped walnuts
  • 1 cup sifted all-purpose flour, divided
  • 2 eggs, beaten
  • 3/4 cup molasses
  • 1/2 cup buttermilk
  • 1-1/2 cups finely chopped suet
  • 1/2 cup claret
  • 1 cup fine dry bread crumbs
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon mace
  • 3/4 teaspoon salt
  • Hard Sauce (see recipe)
  • Details

  • Serves: 10-12
  • Yield: 1 pudding
  • Prep Time: 3 1/2 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: England

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Feasts

Also Called: Christmas Pudding

Plum pudding is an English Christmas tradition. Although you can serve this soon after steaming, the taste is much richer if made in the beginning of Advent and wait to serve it for Christmas dinner.

DIRECTIONS

Combine raisins, fruits and peels, walnuts, and 1/2 cup of the flour. Combine eggs, molasses, buttermilk, suet, and claret. Combine remaining flour, crumbs, baking soda, spices, and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 1-1/2-quart melon mold; cover; set on rack in deep kettle; add boiling water to about 1 inch below cover of mold. Cover. Steam 1-1/2 to 2 hours. Serve with Hard Sauce (see recipe). Makes 10 to 12 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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