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
Pudding
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
Cognac
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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