| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dried bread crumbs |
| 1/3 |
c |
All-purpose flour |
| 3/4 |
c |
Raisins; soaked in 3 |
|
|
; tablespoons of rum |
|
|
; until plump, |
|
|
; drained |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Dark molasses or dark corn syrup |
| 5 |
tb |
Melted butter |
| 3 |
tb |
Dark rum |
|
|
Maple syrup to taste |
| 1 |
c |
Whipped cream |
| 12 |
|
Strawberries; sliced |
INSTRUCTIONS
In a large mixing bowl combine the bread crumbs, flour, soaked raisins,
spices, baking powder, molasses, butter, and rum.
Transfer the mixture to a plastic bag (but don't close it) and wrap the bag
in a double thickness of cotton cheesecloth. Tie the bag securely at the
top.
In a large pot bring 3 quarts of water to a boil and add the wrapped
pudding. Cover and simmer over low heat for 1 1/2 hours. Remove the pudding
from the water and drain. When cool enough to handle, unwrap the pudding
and transfer it to a cutting board.
Slice the pudding into 6 wedges. Spoon maple syrup on each serving plate
and place a wedge of pudding on the syrup. Spoon a dollop of whipped cream
next to the pudding and garnish the whipped cream with sliced strawberries.
Converted by MC_Buster.
Per serving: 1545 Calories (kcal); 103g Total Fat; (61% calories from fat);
12g Protein; 133g Carbohydrate; 319mg Cholesterol; 891mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 20
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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