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Flamed Plum Pudding

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Anonymous (not verified)
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Servings: 
12

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