| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter; softened |
| 1 | lb | Golden raisins |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Flour |
| 1 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Grated nutmeg and cinnamon |
| 1/2 | ts | Salt |
| 3 | lg | Eggs |
| 1/2 | c | Butter (1 stick); melted and cooled |
| 1 1/2 | c | Soft whole wheat bread crumbs |
| 2 | tb | Grated lemon zest |
| 2 | tb | Minced candied ginger |
| 1/2 | c | Brandy or rum |
| Lemon whipped cream <<OR>> creme anglaise <<or>> hard sauce as desired |
INSTRUCTIONS
GARNISH Generously butter a tall 2 1/2 quart metal steamed pudding mold (including interior top) and set aside. Combine the raisins and milk in a sauce pan and bring to a simmer. Simmer for 45 minutes covered and then set aside, off heat ,and allow raisins to plump for at least 15 minutes. Sift together the flour, sugar, baking powder, spices and salt. In a separate bowl, beat the eggs with an electric mixer until thick and fluffy. Add the melted butter, bread crumbs, lemon zest, ginger and the raisin mixture and stir to combine. Add the flour mixture and stir just until mixed. Place mixture in prepared mold (should be about 2/3 full). Cover with top of mold and place in a deep oven proof pan and pour in enough hot water to reach at least halfway up the sides of the mold. Bake in a preheated 350 degree oven for about 2 hours or until pudding begins to pull away from sides of mold. Add more hot water, if necessary. Remove mold from oven and cool on a metal rack for 10 minutes. Remove top and invert on a serving plate to remove pudding. Heat the brandy and carefully ignite and pour over the pudding. Serve with lemon whipped cream, creme anglaise or hard sauce. Yield: 12 servings Recipe By : COOKING RIGHT SHOW #CR9742 Posted to EAT-L Digest 8 November 96 Date: Sat, 9 Nov 1996 10:22:38 -0500 From: Bill Spalding <billspa@ICANECT.NET> NOTES : Air date: 11/07/96
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