English Plum Pudding
Traditional steamed Christmas plum pudding with dried fruit, spices, and cognac — made 4 days ahead and flambéed at the table.
Ingredients
- 1 lb seedless raisins
- 1 lb sultana raisins
- 0.5 lb currants
- 1 cup thinly sliced citron
- 1 cup chopped candied peel
- 1 lb finely chopped suet
- 1 0.3 cup cognac, divided
- 1 0.3 lb fresh bread crumbs
- 1 cup scalded milk
- 1 cup sherry or port
- 12 whole eggs, well beaten
- 1 cup sugar
- 1 tsp salt
- 1 tsp cinnamon
- 0.5 tsp mace and nutmeg
- 0.3 tsp each ground cloves, allspice, and black pepper
Instructions
- 1
Blend fruits, citron, peel, spices, and suet. Add 1/4 cup cognac, cover, and refrigerate for 4 days, adding 1/4 cup cognac each day.
- 2
Soak bread crumbs in milk and sherry or port. Combine beaten eggs and sugar; blend with fruit mixture. Add salt and mix thoroughly.
- 3
Put pudding in buttered bowls or tins, filling about 2/3 full. Cover with foil and tie firmly. Steam for 6-7 hours.
- 4
Uncover and place in a 250°F oven for 30 minutes. Add a dash of cognac to each pudding, cover, and store in a cool place.
- 5
To serve: steam again for 2-3 hours and unmold. Sprinkle with sugar, add heated cognac, ignite, and bring to the table. Serve with hard sauce.