| 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 |
ts |
Salt |
| 1 |
ts |
Ground allspice |
| 1/2 |
ts |
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
GRAND MARNIER HARD SAUCE
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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”