| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Christmas, Puddings, Desserts, Cyberealm |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
lb |
Chopped suet |
| 1 |
lb |
Seeded raisins |
| 1 |
lb |
Washed currants |
| 1/2 |
lb |
Chopped citron |
| 1 |
|
Grated nutmeg |
| 1 |
tb |
Cinnamon |
| 1/2 |
tb |
Mace |
| 1 |
ts |
Salt |
| 6 |
tb |
Sugar |
| 7 |
|
Egg yolks |
| 1/4 |
c |
Cream |
| 1/2 |
c |
Brandy |
| 3 |
c |
Bread crumbs, dry |
| 7 |
|
Egg whites |
|
|
Hot wine or hard sauce |
| 1/2 |
c |
Applejack |
INSTRUCTIONS
1. Sift the flour. Prepare and combine the suet, raisins, currants, and
citron. Dredge lightly with some flour.
2. Resift the remaining flour combined with the nutmeg, cinnamon, mace,
sale and sugar. Combine the above ingredients.
3. Add the egg yolks, cream, brandy, and bread crumbs. Whip the egg whites
until stiff. Fold the egg whites lightly into the mixture. Pour the batter
into a large, well greased mold. Steam for 6 hours.
4. Remove from heat, let cool and pour the applejack over the pudding.
Cover and store for several hours. Heat through in a double boiler over,
NOT IN, at least one hour before serving.
Posted by Joel Erlich
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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