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Recipe Name: A Glorious Plum Pudding For Christmas Pt 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Crumbs from homemade type
white bread-a crust on
will do
1/2-pound loaf it
lightly packed
1 Cup(s) Each: black raisins, yellow
raisins and
currants chopped
1 1/3 Cup(s) Sugar
1/2 Teaspoon(s) Each: cinnamon, mace and
nutmegmore if
8 Ounce(s) Butter, melted 2 sticks
4 Eggs, lightly beaten
Few drops of almond extract
1/2 Cup(s) Bitter orange marmalade
1/2 Cup(s) Rum or bourbon whiskey
heated before
1 Sprig holly, optional
2 Cup(s) Zabaione Sauce
1 Egg
2 Egg yolks
1 Pinch of salt
1/3 Cup(s) Rum or bourbon whiskey, or
Marsala or
1/3 Cup(s) Dry white French vermouth
A food processor is useful
for making the such as a
bread crumbs and chopping
the raisins bottomed
an 8-cup pudding
container mixing bowl a
cover for the bowl
a steamer basket or
trivet a roomy
soup kettle with
tight-fitting cover
to hold bowl
cover and basket.
Timing note: Like a good fruitcake, a plum pudding develops its full
flavor when made at least a week ahead. Count on 6 hours for the
initial, almost unattended steaming, and 2 hours to reheat before
serving. The pudding mixture: Toss the bread crumbs in a large mixing
bowl with the raisins, sugar and spices. Then toss with the melted
butter, and finally with the rest of the ingredients, except, of
course, the holly and Zabaione Sauce. Taste carefully for seasoning,
adding more spices if needed. To microwave Plum Pudding: Butter the
dish you are cooking the pudding in, then cover the bottom of the dish
with a buttered piece of wax paper. Pour in batter. Cover dish with
plastic wrap and pierce the plastic with a knife in several places.
Cook at "defrost" (low speed) for 30 minutes. If your microwave oven
does not have a carousel which turns the dish during cooking, stop the
process several times during the cooking and rotate the dish manually.
Finally, cook at 5 minutes on "bake" (high speed). Let the pudding set
for a few minutes before unmolding. The pudding is ready when it is
firm to the touch. The microwaved plum pudding is somewhat paler than
its steamed counterpart. To steam a Plum Pudding: Use a special pan
made for this purpose. You must have a container with a very tight lid
on it which will stay sealed throughout the cooking. Steaming--about 6
hours: Pack the pudding mixture into the container; cover with a round
of wax paper and the lid. Set the container on the steaming
contraption 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
the simmer, and let steam about 6 hours. Warning: check the kettle now
and then to be sure the water hasn't boiled off! When is it done?
When it is a dark walnut-brown color and fairly firm to the touch.
Curing and storing. Let the pudding cool in its container. Store it in
a cool wine cellar, or in the refrigerator. Ahead -of-time note:
Pudding will keep nicely for several months. Resteaming: A good 2
hours before you plan to serve, resteam the pudding-it must be quite
warm indeed for successful flaming. Unmold onto a hot serving platter
and decorate, if you wish, with sprigs of holly. continued in part 2

Nutrition (calculated from recipe ingredients)
Calories: 4089
Calories From Fat: 1918
Total Fat: 217.3g
Cholesterol: 1777.8mg
Sodium: 1834.2mg
Potassium: 816.3mg
Carbohydrates: 499.1g
Fiber: 1.5g
Sugar: 483.6g
Protein: 40g

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