Flaming Plum Pudding
|Dark raisins||1 Cup (16 tbs)|
|Dry sherry||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs) (2 Sticks, At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Eggs||4 Large, lightly beaten|
|Chopped dates||2 Cup (32 tbs)|
|Grated carrots||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Breadcrumbs||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Brandy/Cognac||1⁄4 Cup (4 tbs)|
|Lemon brandy hard sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Plump raisins in sherry for several hours or overnight.
Heavily grease 2 quart mold with tight-fitting lid.
Cream butter and sugar in large bowl.
Blend in flour, baking soda and salt.
Stir in raisins with any remaining Sherry and all other ingredients except brandy and hard sauce.
Mix thoroughly, then spoon into prepared mold and cover tightly.
Place small round rack in bottom of large deep stock pot or kettle (about 8 to 10 quarts).
Add boiling water to reach halfway up side of mold.
Cover pot and steam pudding in gently simmering water on rangetop about 5 hours, checking occasionally and adding more hot water as needed to keep at same level.
Remove mold from water and uncover; allow to cool 30 minutes.
Carefully loosen edges of pudding with sharp knife and invert onto serving platter.
Allow to stand with mold over pudding until pudding releases and is completely cool.
Wrap pudding carefully in foil and refrigerate or freeze until ready to use.
If frozen, defrost before resteaming.
Before serving, warm pudding by steaming for 1 hour in well greased 2 quart mold with lid, as above.
Heat brandy briefly, ignite and pour over pudding as it is brought to table.
Accompany with hard sauce.