plantation plum pudding
- Categories
- Desserts
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| 2 pounds | Raisins, seeded |
| 1 pounds | Currants |
| ¼ pounds | Citron; finely cut |
| 1 cup | Sugar, brown |
| 5 | Egg; beaten |
| 1 cup | Suet; finely chopped |
| 4 ounces | Sherry or brandy |
| 1 teaspoon | Cloves, ground |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Soda |
| 1 cup | Bread crumbs |
| ¼ pounds | Almonds; coarsely chopped |
Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with flour-fruit mixture. Add all other ingredients, mix well. Put in four 1 lb containers. Tie waxed paper covers on with string, and steam on a rack set in a large pot with the water level just below the rack for 3 hours. Flame, garnish and serve with hard sauce or sherry sauce. Makes four 1 lb molds. Submitted By SAM WARING <SAM.WARING@...> On MON, 13 NOV 1995 132236 GMT
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