Sugar Plum Pudding
|Old english mince||4 Cup (64 tbs)|
|Coarse dry bread crumbs||3 Cup (48 tbs)|
|Packed dark brown sugar||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Tablespoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Red wine||6 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Holiday sauce||1 Tablespoon|
|Sugared cranberries||1 Tablespoon|
|Granulated sugar||1 Tablespoon|
In large bowl, combine Old English Mince, bread crumbs, brown sugar, spices and salt.
In medium bowl, beat eggs until foamy; stir in brandy, wine and milk.
With a wooden spoon or spatula, combine egg mixture with mincemeat mixture.
When well mixed, spoon into buttered 2-quart pudding mold and cover with lid.
(A buttered heat-proof bowl lined with cheesecloth can be substituted.Fold ends of cheesecloth over pudding.Cover bowl with foil, tying with string.)
Place mold on rack in large pot.
Pour boiling water in pot to come halfway up the side of mold.
Cover; steam over low heat 4 hours.
Check water level occasionally and replenish with boiling water when necessary.
Let pudding cool briefly; turn out of mold.
Sprinkle with brandy.
Wrap in brandy-soaked cheesecloth, then plastic wrap and store in cool, dark place up to 1 month.
To serve pudding: Remove cheesecloth; return to mold and steam for 1 1/2 hours.
Serve warm with Holiday Sauce.
Garnish with sugared cranberries and dust with granulated sugar, if desired.