Christmas Plum Pudding
|Flour||1 1⁄2 Cup (24 tbs) (Divided)|
|Raisins||2 Cup (32 tbs)|
|Chopped dates||2 Cup (32 tbs)|
|Breadcrumbs||3 Cup (48 tbs)|
|Tart apples||7 , cored, peeled and chopped|
|Ground blanched almonds||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Cognac||1⁄2 Cup (8 tbs)|
|Eggs||6 , beaten|
Chop suet very fine and sprinkle with 1/2 cup flour.
Dust rasins and dates with flour and add to suet.
Add bread crumbs.
Grate rinds of orange and lemon; squeeze juice and combine juice and peel with suet mixture.
Add remaining flour, apples, nuts, brown sugar, all spices and salt.
Mix well, add 1/2 cup cognac and store in cold place or refrigerator until ready to cook.
May be stored for up to two weeks.
Each day add 1/4 cup cognac to mixture.
On last day, stir well and add the eggs.
To cook: Line a 1 quart glass measuring cup with brown paper.
Fill with 1/2 of mixture and cover tightly with plastic wrap.
Cook on high (9) for 12 to 15 minutes or until done in the center.
After it cools, remove from glass cup and wrap well.
Store in refrigerator until ready to serve.
To serve: Cook on reheat (8) for 4 to 5 minutes.
heat 1/4 cup cognac for 30 seconds.
Light the cognac and pour over pudding to flame.