Brandy Plum Pudding
|Dry currants||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Brandy||1⁄3 Cup (5.33 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Chopped citron||1⁄2 Cup (8 tbs)|
|Candied orange peel||1⁄2 Cup (8 tbs)|
|Apple||1 , grated|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Suet||1 Cup (16 tbs), finely chopped|
|Milk||1 1⁄2 Cup (24 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
|Brandy hard sauce||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Soak currants and raisins overnight in brandy; add to nuts, citron, orange peel and apple.
Add dry ingredients sifted together.
Stir in suet, milk, and molasses.
Pour into two buttered 1 1/2-quart molds.
Cover tightly with a lid or double thickness of wax paper or aluminum foil; secure with string.
Place on rack in bottom of large kettle and add boiling water to half cover mold.
Cover and steam for 3 hours.
Unmold on large serving platter.
Decorate top with sprig of holly; pour 1/4 cup heated and flaming brandy over pudding.