Plum Pudding #1 Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1/2 lb: seedless dark raisins,
2 oz: dried currants,
1/2 lb: golden seedless raisins,
3 oz: slivered almonds,
1/2 lb: unflavored bread crumbs, (dried)
1/2 lb: beef suet, blended light brown sugar
3 medium: apples, peeled/cored/and chopped
1/2: lemon, grated rind of
1/4 cup: dark rum,
1/4 cup: apple cider,
4: eggs, well beaten
Directions:
Plum Pudding 5 to 6 hours
This recipe is a descendant of Ruth Macguires great- grandmothers plum
pudding - a traditional Christmas dinner dessert. It is flambeed with rum
and served with a hard sauce on the side. Ruth makes it several weeks
before Christmas and lets it ripen in a cool, dark closet, well wrapped in
several thicknesses of cheesecloth soaked in rum and overwrapped with foil.
: To Cook: Sift the flour, salt, baking powder, allspice, ginger, and
nutmeg into a very large bowl. Stir in the remaining ingredients one at a
time until all are added. Grease a 2-quart pudding mold or a regular mold
and pour mixture in. Cover with a square of clean linen and tie down the
linen with string. Place on a trivet in a slow cooker and add 2 cups of
water. Cover and cook on High for 5 to 6 hours. Makes 10 to 12 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 10 servings
Source from luhu.jp
This recipe is a descendant of Ruth Macguires great- grandmothers plum
pudding - a traditional Christmas dinner dessert. It is flambeed with rum
and served with a hard sauce on the side. Ruth makes it several weeks
before Christmas and lets it ripen in a cool, dark closet, well wrapped in
several thicknesses of cheesecloth soaked in rum and overwrapped with foil.
: To Cook: Sift the flour, salt, baking powder, allspice, ginger, and
nutmeg into a very large bowl. Stir in the remaining ingredients one at a
time until all are added. Grease a 2-quart pudding mold or a regular mold
and pour mixture in. Cover with a square of clean linen and tie down the
linen with string. Place on a trivet in a slow cooker and add 2 cups of
water. Cover and cook on High for 5 to 6 hours. Makes 10 to 12 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 10 servings
Source from luhu.jp