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Our Businesses: Special Affairs Catering ( Wedding Cakes and Other Goodies ! ) and Dolly's Seasonings Inc., the home of "Dolly's Seasoned Salt "

Saturday, February 12, 2011

Best Wishes and A Recipe For You !

Happy National Plum Pudding Day !

Fruit Mixture (To be made 4 days ahead)

1          lb      seedless raisins
1          lb      sultana raisins
1/2       lb      currants
1          cup    thinly sliced citron
1          cup    chopped candied peel
1          tsp     cinnamon
1/2       tsp     mace
1/2       tsp     nutmeg
1/4       tsp     ground cloves
1/4       tsp     allspice
1/4       tsp     freshly ground black pepper
1          lb       finely chopped suet - powdery fine
1 1/4    cup    cognac


1 ¼     lb    (approximately)    fresh bread crumbs
1         cup                               scalded milk
1         cup                               sherry or port
12                                            eggs, well beaten
1         cup                               sugar
1         tsp                                salt

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

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