Plum Pudding

By mollydahma

Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.

Ingredients

• 1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
• 1/2 pound dried raisins, finely cut
• 1/4 pound candied kumquats, finely diced
• 1/4 pound glazed orange peel, finely diced
• 1/4 pound glazed lemon peel, finely diced
• 1/4 pound citron, finely diced
• 1/2 pound walnuts, finely chopped
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon mace
• 1/2 pound ground suet
• 3 slices thin-sliced bread, soaked in 1/2 cup apple juice
• 1 cup dark brown sugar
• 3 eggs, beaten
• 1/3 cup black currant jam or preserves
• 1/4 cup brandy or cognac
• 1 teaspoon sugar
• 1/2 cup cognac
• Hard Sauce, for serving (optional)

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.

Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.

Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.

To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.