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Flamed Plum Pudding

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Anonymous (not verified)
  Butter 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  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
  Salt 1⁄2 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.
Chill overnight.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 455 Calories from Fat 144

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 55.4 mg18.5%

Sodium 265.7 mg11.1%

Total Carbohydrates 63 g20.9%

Dietary Fiber 4.3 g17.2%

Sugars 44.3 g

Protein 5 g9.5%

Vitamin A 5.7% Vitamin C 4.4%

Calcium 8% Iron 10.8%

*Based on a 2000 Calorie diet

Flamed Plum Pudding Recipe