Plum pudding -english
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter at room temperature |
| 1 | cup | Sugar |
| 6 | Eggs at room temperature | |
| ½ | cup | Chopped citron |
| 1½ | cup | Pitted prunes, chopped |
| ½ | cup | Dark raisins |
| Whipped cream OR | ||
| HARD SAUCE | ||
| ½ | cup | Unsalted butter, softened |
| 1 | cup | Pecans, coarsely chopped |
| ½ | cup | All purpose flour |
| 1½ | cup | Fine bread crumbs |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground allspice |
| ½ | cup | Confectioners sugar |
| 3 | tablespoons | Rum or brandy |
Directions
GARNISH
Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time. Combine the citron, prunes, raisins and pecans in another bowl. Add the flour to the fruit and nuts and toss together so that everything is coated with flour. Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated.
Grease and flour a souffle dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 oven for 50 to 55 mins, or until nicely browned. Test for doneness with toothpick.
Serve warm by spooning out or cool and cut into pieces.
Garnish with whipped cream or hard sauce.
HARD SAUCE:
Cream the butter and confectioners sugar together until fluffy. Beat in the rum or brandy, 1 tablespoon at a time. Place in a serving bowl. Chill until firm, but let come to room temperature when ready to serve.
Source: Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp Submitted By GAIL SHIPP On 10-03-94