| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
|
|
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 |
| 3 |
c |
Crumbs from good quality |
|
|
White bread lightly packed |
|
|
(about 1/2 loaf) |
| 1 |
c |
Ea raisins,yellow raisins |
|
|
Currants chopped |
| 1 1/3 |
c |
Sugar |
| 1/2 |
ts |
Ea mace cinnamom & nutmeg |
| 8 |
oz |
Butter melted |
| 4 |
lg |
Eggs lightly beaten |
| 1 |
ds |
Almond extract |
| 1/2 |
c |
Bitter orange marmelade |
| 1/2 |
c |
Rum or bourbon heated |
|
|
Slighlty before serving |
| 2 |
c |
Zabaione Sauce ** |
|
|
Holly sprigs to garnish |
|
|
(optional) |
|
|
** recipe follows |
INSTRUCTIONS
INGREDIENTS:
FOR SERVING:
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 1/3 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
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