English plum pudding PDF Print E-mail

English Plum Pudding

This dessert is traditionally served at Christmastime.

1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup currants
1/4 cup cut-up candied fruit peel
1/4 cup cut-up candied cherries
1/4 cup chopped walnuts
3/4 cup soft bread crumbs
1 cup (4 ounces) ground kidney suet
1/2 cup packed brown sugar
2 eggs, beaten
1 tablespoon brandy
1/4 cup brandy (optional)
Hard Sauce

Mix flour, spices, baking soda and salt. Stir in fruit, walnuts and bread crumbs. Mix suet, brown sugar, eggs and 1 tablespoon brandy; stir into flour mixture. Pour into well-greased 4-cup mold; cover with aluminum foil. Place mold on rack in Dutch oven; pour boiling water into Dutch oven to rack level. Cover and boil over low heat until wooden pick inserted in center comes out clean, about 3 hours, adding boiling water if necessary.

Remove mold from Dutch oven; unmold. Heat 1/4 cup brandy until warm; ignite and pour over pudding.

Serve with Hard Sauce.

Yields 8 servings.

Hard Sauce
1/2 cup butter or margarine, softened
1 cup confectioners' sugar
2 tablespoons brandy

Beat butter, confectioners' sugar and brandy until smooth.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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