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Christmas Pudding

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs, Dairy La times, Latimes1 12 servings

INGREDIENTS

1 1/4 c Currants
1/4 c Blanched almonds; chopped
1 1/4 c Seeded raisins; chopped fine
1/3 c Shredded candied citron
1/4 c Candied lemon peel
1/4 c Candied orange peel
2 c Sifted flour
1/2 lb Solid beef fat trimmings
3 Eggs; separated
1/4 ts Baking soda
2 tb Cold water
1/2 c Butter; plus extra
1/3 c Sugar
1 c Milk
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/2 ts Grated nutmeg
Juice of 1 orange
Juice of 1 lemon
Hard Sauce; optional

INSTRUCTIONS

Cut candied lemon and orange peel into thin strips. Combine currants,
almonds, raisins, candied citron, and candied lemon and orange peels.
Coat with 1/4 cup sifted flour. Add beef fat trimmings and mix again.
Set aside. Beat egg yolks until smooth in separate bowl. Beat egg
whites until stiff in separate bowl. Dissolve baking soda in cold
water. Cream butter and sugar by beating until light and fluffy in
another bowl. Add beaten egg yolks. Stir in milk. Then stir in stiff
egg whites alternately with remaining 1 3/4 cups sifted flour. Add
cinnamon, cloves, salt, nutmeg, orange juice, lemon juice and
dissolved baking soda. Stir in flour-coated fruit mixture. Grease 1
1/2 quart pudding mold with butter. Fill with pudding and cover
tightly. Set in pot and add boiling water to 1/2 way up side of mold.
Keep water at simmer, topping up as needed, 3 hours. Let cool, turn
out of mold, decorate with sprigs of holly and serve with Hard Sauce.
Yields 12 servings.
Each serving without Hard Sauce: 415 calories; 176 mg sodium; 85 mg
cholesterol; 25 grams fat; 43 grams carbohydrates; 6 grams protein;
0.85 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998 Recipe originally ran
in the Los Angeles Sunday Times for Dec. 4, 190?
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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