Christmas Plum Pudding
Ingredients
- 3 cups breadcrumbs|crumbs from good quality white bread lightly packed (about ½ loaf)
- 1 cup each raisins, golden raisins|yellow raisins, currants chopped
- 1? cups granulated sugar|sugar
- ½ tsp each mace, cinnamon and nutmeg
- 8 oz butter melted
- 4 large eggs lightly beaten
- 1 dash almond extract
- ½ cup bitter orange marmalade ==
- ½ cup rum or bourbon heated slightty before serving
- 2 cups Zabaglione|zabaione sauce
- holly sprigs to garnish (optional)
- Toss the crumbs in a large mixing bowl along with the two types of raisins, currants,granulated sugar|sugar and spices.
- Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione.
- Taste for seasoning and add more if needed.
- Pack mixture into the container and cover with round of wax paper and lid.
- Set the container on steaming device and add enough water to come up ? up the sides of pudding container.
- Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then.
- Pudding is done when dark walnut brown in color and fairly firm to touch.
- Let pudding cool and then store in a wine cellar or the fridge.
- At least two hours before serving resteam the pudding.
- Unmold onto a hot flameproof serving platter and decorate with the holly.
- Bring to table along with the warmed booze and pour liquor|booze around pudding.
- Ignite and let flame.
- Serve with the zabaione.
This article uses material from the "Christmas Plum Pudding" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
