Christmas plum pudding

1 servings

Ingredients

QuantityIngredient
Note: You will need an 8
C pudding container i.e. a
Round metal bowl,a cover,
Steamer basket trivet or
Rack and a roomy soup kettle
Count on steaming pudding
For at least 6 hours
INGREDIENTS:
3cupsCrumbs from good quality
White bread lightly packed
(about 1/2 loaf)
1cupEa raisins,yellow raisins
Currants chopped
1⅓cupSugar
½teaspoonEa mace cinnamom & nutmeg
8ouncesButter melted
4largesEggs lightly beaten
1dashAlmond extract
½cupBitter orange marmelade
FOR SERVING:
½cupRum or bourbon heated
Slighlty before serving
2cupsZabaione Sauce **
Holly sprigs to garnish
(optional)
** recipe follows

Directions

Toss the crumbs in a large mixing bowl along with the two types of raisins, currants,sugar and spices. Then toss with the melted butter and all remaining ingredients except for the holly,rum/bourbon and zabaione. Taste for seasoning and add more if needed. Pack mixture into the container and cover with roundof wax paper and lid. Set the continer on steaming device and add enough water to come up ⅓ up the sides of puding container. Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then.

Pudding is done when dark walnut brown in color and fairly firm to touch. Let pudding cool and then store in a wine cellar or the fridge. At least two hours before serving resteam the pudding. Unmold onto a hot flameproof serving platter and decorate with the holly.

Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame.Servewith the zabaione