Recipe

Plum Pudding Recipe

	Gboyd2 / All my dishes 7 months, 3 weeks ago This is a Julia Child recipe that I've modified. I bought a pudding steamer for this pupose. The are two sizes Original and Large Prep:60m Cook:360m Servings:12	Gboyd2
	plum pudding raisins

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Ingredients

The pudding mixture

Orig Lrg Ingredients

3 C 4 C • (lightly packed down) crumbs from homemade type white bread-a 1/2-lb. loaf, crust on, will do it

1 C 1 1/3 C • each: black raisins, yellow raisins, and currants, chopped

1 1/3C 1 ½ C • . sugar

32 Pkts 42 Pkts Splenda

½ tsp ¾ tsp • each: cinnamon, mace, and nutmeg--more if needed

8 oz 12 • butter, melted

4 lrg 6 lrg • eggs, lightly beaten

Few drops Few drops • almond extract

½ C ¾ C • bitter orange marmalade

• 1/2 c. rum or bourbon whiskey, heated before serving

• sprigs of holly, optional

• 2 c. Zabaione Sauce

Zabaione Sauce:

(Makes about 2 cups)

• 1 large egg

• 2 egg yolks

• small pinch of salt

• 1/3 c. rum or bourbon whiskey (or Marsala or sherry)

• 1/3 c. dry white French vermouth

• 1/2 c. sugar

Directions

The pudding mixture:

Toss the bread crumbs in a large mixing bowl with the raisins, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients, except, of course, the holly and Zabaione Sauce. Taste carefully for seasoning, adding more spices if needed.

To steam a Plum Pudding:

Use a steamer made for this purpose. You must have a container with a very tight lid on it which will stay sealed throughout the cooking. Steaming--about 6 hours: Pack the pudding mixture into the container; cover with a round of wax paper and the lid. Set the container on the steaming contraption in the kettle, and add enough water to come a third of the way up the sides of the container. cover the kettle tightly; bring to the simmer, and let steam about 6 hours. Warning: check the kettle now and then to be sure the water hasn't boiled off!

Zabaione Sauce:

Whisk all the ingredients together for 1 minute in a saucepan. Then whisk over moderately low heat for 4 to 5 minutes, until the sauce becomes thick and warm to your finger-do not bring it to the simmer and scramble the eggs, but you must heat it enough for it to thicken. Serve warm or cold.

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