Yield: 16 Servings
|2 teaspoons||Baking soda|
|⅔ cup||Ground suet|
|½ cup||Firmly pack dark brown sugar|
|2 \N||Eggs; well beaten|
|4 cups||Sifted all-purpose flour|
|½ teaspoon||Ground cloves|
|½ teaspoon||Ground cinnamon|
|½ cup||Chopped blanced almonds|
|2 cups||Raisins or dried currants|
|½ pounds||Figs; stemmed and finely chopped|
|½ pounds||Pitted dates; finely chopped|
|1½ cup||Firmly packed light brown sugar|
|½ cup||Soft butter|
|⅓ cup||Heavy cream|
In a large bowl, mix milk, molasses and baking soda. Stir in suet, brown sugar and eggs. Blen in flour, spices and salt. Fold in almonds, raisins, figs, dates and brandy.
Spoon mixture into 2 greased and floured heatproof bowls, 7 inches across and 4 inches deep. Cover top with a double thickness of waxed paper, tied with a string.
English plum puddings are usually steamed, but for the sake of convenience these will be oven-steamed. Stand bowl in pans with water coming halfway up the sides and bake in preheated 300 degree oven for 2½ hours. Cool to lukewarm, remove waxed paper and remove puddings from bowls. Wrap and store in cool, dry place until ready to serve.
Unwrap puddings and return to bowls. Cover tops with foil and reheat in a 300 degree oven for 30 minutes. turn out onto serving platter and cut a hole 1 inch wide and 1 inch deep in top of pudding. Surround mold with cooked, dried, mixed fruit. Fill hole with warmed brandy and spoon some over the entrie pudding. Set aflame. When flames die, cut pudding into serving pieces and top with hard sauce.
HARD SAUCE: Cream brown sugar with butter until fluffy. Gradually beat in cream and brandy. Chill.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .