FKN-Systems

Titel: A Very Old Plum Pudding
Kategorien: Desserts, Pudding, British
Menge: 1 Rezept

1 1/2 Tassen Soft Breadcrumbs
1 Tasse Seedless Raisins
1 Tasse Currants
1 Tasse Chopped Dates
1 Tasse Chopped Cherries (red & green)
1 Tasse Roughly chopped pitted prunes
1 Tasse Cooked Apple chunks
1/4 Tasse Lemon Peel; (or some lemon juice)
1/2 Tasse Chopped dried Apricots, Apples etc
1/2 Tasse Chopped Walnuts
1/2 Tasse Butter
1 Tasse Flour
1 Teel. Baking Powder
1/4 Teel. Bicarb of Soda
1/4 Teel. Salt
1/2 Teel. Cinnamon
1/2 Teel. Nutmeg
1/4 Teel. Cloves
1/2 Teel. Allspice
1/4 Teel. Mace
1/2 Tasse Ground Suet
1/2 Tasse Brown Sugar
2 Eggs
1/2 Tasse Molasses
1 Tasse Brandy
1/2 Tasse Milk
1/2 Tasse Marmalade

======== QUELLE ========
Peter Wilkinson
rec.food.recipes, Dec. 2001
-- Erfasst *RK* 04.05.2003 von
-- Petra Hildebrandt

Plum Pudding - my mother's family (Graham's of Dundee) recipe at
least 100 years old.

Mix fruit, nuts and breadcrumbs and set aside. Stir together flour,
baking powder, bicarb, suet, salt and spices. Cream butter and sugar
well and add beaten eggs slowly beating well constantly. Blend in
molasses. Mix milk and brandy together and add to the creamed
mixture alternately with the flour mix beating well as you add.
Finally fold in the fruit mix well and the marmalade. Add a little
gravy browning mixing well to make it a dark colour if necessary.
Grease a pudding basin and fill 2/3 full with the pudding mixture.
Cover with a layer of greaseproof paper then aluminum foil and tie
well (Strong elastics work well but put three on in case of breakage
!)

I use the trivet from the pressure cooker in the bottom of a deep
pot. Fill with a couple of inches of water and put the basin in and
the lid on. Steam for 6 hours....it's important of course not to get
any water into the basin so bring to the boil slowly and keep the
water level low enough not to boil up. After 6 hours take out and
uncover straight away to let the surface dry well (Leave it
overnight loosely covered if necessary - it must NOT have a wet
surface) When cold wet the surface with about 1/4 cup of brandy
(this adds flavour but also sterilizes the surface so it does not
mold while seasoning) Cover with a layer of greaseproof and a layer
of foil again trying tightly and put it in the cold room for about
3 weeks to season and blend the fruit flavours. When preparing
steam again 4 hours very gently without changing the cover.