|½ pounds||Unsalted butter plus about|
|2 teaspoons||Butter; for greasing molds|
|1⅓ cup||Dark brown sugar|
|3 tablespoons||Dark corn syrup|
|⅔ cup||Self-rising flour|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Freshly grated nutmeg|
|½ teaspoon||Apple pie spice|
|Garnish with holly|
|1||Lemon; juice of|
|1||Orange; fine grated rind of|
|1||Lemon; fine grated rind of|
|4 cups||Fresh bread crumbs|
|1⅓ cup||Golden raisins|
|⅓ cup||Chopped mixed citrus peel (2 ounces)|
|¼||To 1/2 cup brandy|
|Ignite with brandy|
JUST BEFORE SERVING
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.
Beat the ½ lb. butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup.
Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'
Yield: Two 2 lb. puddings.
From Special Writer Marilyn Kluger's 11/25/92"A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-26-94
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