*  Exported from  MasterCook  *

                             PLUM PUDDING-2

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Holiday                          Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Ground suet
    3/4   c            Apples
                       -minced, peeled
    3/4   c            Fine bread crumbs
    3/4   c            Flour
    1/4   ts           Mace
    3/4   ts           Nutmeg
    1/4   ts           Salt
    1/2   c            Candied orange peel
  1       c            Raisin
  1       c            Currants
  1       c            Brown sugar
    1/2   c            Brandy
  4                    Egg
                       -well beaten

 Whether it is called "Plum Pudding", or "Christmas Pudding", this
 traditional Christmas dessert find its roots in a medieval harvest dish,an
 unsweetened wheat stew called "frumenty". It can be traced back even
 farther to Scandinavian and Russian preparations. Gradually, beef broth was
 added along with brown bread for thickening; spices and dried fruits like
 raisinsand currants added interest. According to English tradition,it
 should be prepared on "Stir Up Sunday", the first Sunday of Advent and
 everyone in the household from the babe-in-arms to the oldest member should
 take a turn at the mixing. This is an adaptation of a recipe dating back to
 1845.

 Mix all ingredients except eggs and brandy until well blended, use your
 hands if necessary. Stir in eggs, and brandy. Pour into lightly greased
 pudding mold or basin (or a coffee tin) and cover top with a piece of
 greased foil and clean cloth. Tie coverings, tightly and leave strings to
 assist in removing from pot later. Place on rack in pot with boiling water
 2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Remove
 carefully from cooled water, using strings. Cool completely and store in a
 cool place (or the refrigerator) until Christmas. Too serve, reheat
 unmolked pudding by steaming or wrap in foil and reheat gently in oven.
 Invert onto serving platter; set aflame, if desired, with brandy and insert
 holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10
 servings.

 Origin:  Appeal, quarterly publication by Overwaitea Foods Ltd. Shared by:
 Sharon Stevens.



                  - - - - - - - - - - - - - - - - - -