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FLAMING PLUM PUDDING 
1 c. dark raisins
1 c. dry sherry
1 c. butter
1 c. sugar
1 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 eggs, slightly beaten
2 c. chopped dates
1 1/2 c. grated carrots
1 1/2 c. chopped pecans
1 c. bread crumbs
1 c. milk
1 c. currants
1/4 c. dark molasses
1 tbsp. grated orange peel
1 tbsp. grated lemon peel
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. mace
1/4 c. brandy or cognac
Lemon Brandy Hard Sauce

Put raisins in sherry overnight. Grease 2 quart mold with tight fitting lid. Cream butter and sugar in large bowl and 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 pot or kettle (8-10 quarts). Cover pot and steam pudding in gently simmering water on stove for about 5 hours, checking water occasionally and adding as needed to keep at same level.

Remove mold from water, uncover, and 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 in foil and refrigerate until ready to use.

Before serving, warm 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.

LEMON BRANDY HARD SAUCE:

1 1/2 c. powdered sugar
1/2 c. butter
3 tbsp. brandy
1 tsp. vanilla
1 tsp. grated lemon peel

Combine all ingredients in medium bowl and beat with electric mixer until fluffy. Chill overnight before serving on flaming plum pudding.
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Reviews: 2
Dec 25, 8:37 PM
Sue (Massachusetts) says:
Dec 24, 3:20 PM
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