| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 3 | c | Fresh bread crumbs |
| 1 | c | Black raisins |
| 1 | c | Golden raisins |
| 1 | c | Currants |
| 1 1/3 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Mace |
| 1/2 | ts | Nutmeg |
| 8 | oz | Butter;melted |
| 4 | Eggs;large, beaten | |
| 1/4 | ts | Almond extract |
| 1/2 | c | Rum or bourbon |
INSTRUCTIONS
Chop raisins & currants in food processor. Toss bread crumbs in a large mixing bowl with the raisins & currants, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients. Taste carefully for seasoning, adding more spices of needed. Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid. Set the container on the a trivet in the kettle, and add enough water to come a third of the way up the sides of the container. cover the kettle tightly; bring to simmer, and let steam about 6 hours. **CHECK PERIODICALLY TO MAKE SURE WATER HASN'T BOILED OFF! Let the pudding cool in its container. Store in a cool wine cellar or refrigerator. It will keep for several months. Resteam the pudding approx. 2 hours before serving if you wish to flame it. Unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly. Warm 1/2 c rum or bourbon whiskey. Pour around the pudding & ignite. Serve with Zabaione Sauce, if desired. From Julia Child's, "The Way To Cook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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