Flamed Plum Pudding
|Butter||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Scraped grated carrots||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Dried figs||1 Cup (16 tbs)|
|Pecans||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Brandy||1⁄8 Cup (2 tbs)|
|Sherry||1⁄8 Cup (2 tbs)|
|Brandy||1 Cup (16 tbs)|
Cream butter; gradually add sugar, beating well.
Add eggs and vanilla; beat well.
Stir in the next 5 ingredients, mixing well.
Combine flour, soda, salt, and spices; add to creamed mixture.
Stir in breadcrumbs, 1/8 cup brandy, and sherry.
Stir until all ingredients are combined.
Spoon mixture into a well-greased 1 1/2-quart steamed pudding mold; cover mold tightly.
Place mold on a shallow rack in a large, deep kettle with enough boiling water to come halfway up mold.
Cover kettle; steam pudding 3 hours in continuously boiling water (replace water as needed).
Let pudding stand 5 minutes; unmold onto serving plate.
Pour 2 tablespoons brandy over hot pudding.
Heat remaining 1/4 cup brandy in a small saucepan to produce fumes (do not boil); ignite and pour over pudding.