Plum Pudding With Grand Marnier Hard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts | 1 | Recipe | |
INGREDIENTS
| 2 | c | Chopped walnuts |
| 1 3/4 | c | Dried currants |
| 1 3/4 | c | Golden raisins |
| 3/4 | c | Chopped candied orange peel |
| 3/4 | c | Chopped candied lemon peel |
| 1/2 | c | Chopped candied citron |
| 1 | c | All purpose flour |
| 1 | t | Salt |
| 1 | t | Ground allspice |
| 1/2 | t | Ground ginger |
| 2 | c | Dried fresh breadcrumbs |
| lightly toasted | ||
| 1 | c | Light brown sugar, firmly |
| packed | ||
| 3 | Eggs, beaten to blend | |
| 1/3 | lb | Ground suet |
| 1 | Granny Smith apple, cored | |
| and finely chopped | ||
| 1 | Carrot, peeled and grated | |
| 1/4 | c | Fresh orange juice |
| 1/4 | c | Grand Marnier |
| 1/4 | c | Cognac |
| 1 | c | Unsalted butter, room temp |
| 3 | c | Powdered sugar, sifted |
| 1/4 | c | Grand Marnier |
| 1 | Egg yolk |
INSTRUCTIONS
Preheat oven to 400F. Butter a 2 1/2-quart pudding mold or crock. Line with waxed paper and butter paper. Combine first six ingredients in large bowl. Mix in flour, salt, allspice and ginger. Add breadcrumbs, brown sugar, eggs, suet, apple, carrot, orange juice and Grand Marnier and mix well. Pack tightly into prepared mold. Cover with sheet of parchment or waxed paper cut t fit top. Set mold in roasting pan. Add enough boiling water to pan to reach halfway up sides of mold. Cover roasting pan. Bake five hours, adding more boiling water to pan as necessary to maintain water level. Remove mold from pan and lift off paper. Pour Cognac over pudding and replace paper. Cover tightly with foil. Cool to room temperature. Refrigerate at least three days to mellow flavors. (Can be stored in refrigerator up to three months.) When ready to serve: Preheat oven to 400F. Set mold in roasting pan; discard foil. Add enough boiling water to reach halfway up sides of mold. Cover roasting pan. Bake until hot, about 2 hours. Discard paper. Invert pudding onto platter. Cut into wedges to serve. Pass sauce separately. Grand Marnier Hard Sauce, Makes about two cups: Cream butter and sugar in processor until light and fluffy, about one minute. Add Grand Marneir and egg yolk and process until smooth. Transfer to serving bowl. Refrigerate until firm. Bring to room temperature before serving. Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly, O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV 1995 171617 +1100 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 6305
Calories From Fat: 2730
Total Fat: 314.3g
Cholesterol: 282.9mg
Sodium: 4045.3mg
Potassium: 6440.7mg
Carbohydrates: 767.1g
Fiber: 60.3g
Sugar: 376.8g
Protein: 103.7g