Plum Pudding
A dish built around stale bread crumbs and scalded milk.
contains glutencontains dairycontains eggscontains nutscontains alcohol
Ingredients
US
Metric
- 225 g stale bread crumbs
- 240 ml scalded milk
- 80 ml soft brown sugar
- 5 eggs
- 240 ml raisins seeded and shredded
- 180 ml English currants
- 120 ml English walnut meats chopped
- 160 ml figs chopped fine
- 120 ml citron cut in thin shreds
- 160 ml Cottolene
- 60 ml brandy
- 1/2 grated nutmeg
- 5 ml cinnamon
- 2 ml mace
- 2 ml cloves
- 1-1/2 teaspoons salt
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce.
Make it yours
Edition
Primary
based.cooking
Nutrition (estimated, per serving)
| Calories | 453 |
|---|---|
| Protein | 14.4 g |
| Fat | 14.0 g |
| Carbs | 71.2 g |
| Fiber | 5.5 g |
| Sodium | 762 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States