INGREDIENTS

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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