1/2 lb Unsalted butter; +2 ts
- for greasing molds
1 1/3 c Dark brown sugar
3 Eggs; beaten
3 tb Dark corn syrup
2/3 c Self-rising flour
1 pn Salt
1/2 ts Ground cinnamon
1/2 ts Nutmeg; freshly grated
1/2 ts Apple pie spice
1 Lemon; juice of
1 Orange; fine grated rind of
1 Lemon; fine grated rind of
4 c Fresh bread crumbs
1 1/3 c Golden raisins
1 1/3 c Raisins
1 1/3 c Currants
1/3 c Mixed citrus peel (2 oz);
- chopped
1/4 c Brandy; up to 1/2 c
MMMMM--------------------JUST BEFORE SERVING-------------------------
Garnish with holly
Ignite with brandy
Thickly butter and dust with flour two 1-quart molds (or dome-shaped
china, ceramic or glass bowls). Set aside.
Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup.
Sift flour with salt and spices; fold into the butter mixture with the
lemon juice, grated rinds, bread crumbs, fruits, mixed peel and
brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids,
cover each with a circle of waxed paper, then a piece of foil pleated
across the center and securely tied in place. Leave overnight in
refrigerator.
Put molds in a large saucepan with enough water to come halfway up the
sides of the molds. Cover and steam for 5 hours; remove from the
water.
Let cool completely, then cover with a clean piece of waxed paper and
a pudding cloth (muslin or closely woven cheesecloth) secured with a
string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving,
steam about 3 hours. Remove from mold. Bring to the table blazing in
'ignited brandy, and bedight with Christmas holly stuck into the top.'
Yield: Two 2 lb puddings.
From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
