Category: Desserts - Puddings & Custards

  Date Posted: 10/3/2009

  Author: {Unknown}

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  Prep Time:

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  Serves:

10 slices white bread
1 cup scalded milk
1/2 cup sugar
4 eggs, separated
1 1/2 cups raisins, lightly floured
1 cup finely chopped figs
3 Tbsp. finely chopped citron
1 cup finely chopped suet
3 Tbsp. brandy (use milk or even juice  any kind or maybe a brown sugar liquid would work)
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. mace
1 tsp. salt

1. Butter a 2 quart mold (or can or whatever) with a tight lid.

2. Heat water in a pot large enough to hold the mold.

3. Crumb the bread and soak it in the hot milk.

4. Cool and add the sugar, the well beaten eggs yolks, raisins, figs and citron.

5. Break the suet up with a fork and mash until it is creamy or use a food processor. Add to the crumb mixture, then stir in the brandy, nutmeg, cinnamon, cloves, mace and salt. Beat until well blended.

6. Beat the egg whites until they are stiff but not dry. Stir a third of the whites into the pudding mixture, then gently fold in the remaining whites.

7. Spoon the mixture into the mold and cover.

8. Put in the large pot and steam for 6 hours.

9. Remove and let cool for 10 minutes before unmolding. Serve warm with Hard Sauce.

NOTE: English plum pudding makes a lovely Christmas gift. Wrapped well in a brandy dampened towel, it will keep in the refrigerator for several months.  Reheat in the top of a double boiler before serving. (I''m sure the microwave would also work. I don''t have any idea how well it will keep with being pickled with brandy. I don''t even know how long my grandmother tried to keep hers. Something like fruitcake, I''m sure.)

General instructions for steaming for all recipes: Pot needs to be lightly covered. A canning rack on the bottom should be used to raise the mold so that water can circulate all around it. If you don''t have a canning rack, a ring or rings from canning jars will work. Add enough water to the pot so that the mold will be covered halfway up its sides. Bring the water to a boil, then place the covered mold on the rack and cover the pot. Lower the heat so that the water boils gently, and cook as directed in the recipe, adding more water if necessary.  

My grandmother used cheese cloth wrapped around the pudding and tied with a string. This sounds a little easier, but if you don''t have anything large enough to use as a mold, the cheesecloth method works.

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