Christmas Plum Pudding Recipe - Cooking Index
Christmas Plum Pudding Recipe - Cooking Index
| 3 cups | 438g / 15oz | Crumbs from good quality |
| White bread lightly packed | ||
| (about 1/2 loaf) | ||
| 1 cup | 160g / 5.6oz | Raisins - yellow raisins |
| Currants chopped | ||
| 1 1/3 cups | 263g / 9.3oz | Sugar |
| 1/2 teaspoon | 2.5ml | Mace cinnamon and nutmeg |
| 8 oz | 227g | Butter melted |
| 4 oz | 113g | Eggs lightly beaten (large) |
| 1 | Almond extract | |
| 1/2 cup | 118ml | Bitter orange marmalade |
| For Serving | ||
| 1/2 cup | 118ml | Rum or bourbon heated |
| Slightly before serving | ||
| 2 cups | 474ml | Zabaione sauce |
| Holly sprigs to garnish | ||
| (optional) | ||
| Zabaione Sauce | ||
| 1 | Egg (large) | |
| 2 | Egg yolks | |
| 1 | Salt | |
| 1/3 cup | 78ml | Rum - or bourbon or sherry |
| 1/3 cup | 78ml | Dry French vermouth |
| 1/2 cup | 99g / 3.5oz | Sugar |
Note: you will need an 8 cup pudding container i.e. a round metal bowl, a covered steamer basket trivet or rack and a roomy soup kettle. Count on steaming pudding for at least 6 hours
Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, 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 1/3 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 re-steam the pudding. Unmold onto a hot flameproof serving platter and decorate with the holly. Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame.
Zabaione sauce:
Whisk ingredients together in a stainless steel saucepan. Whisk over moderate low heat for 4-5 minute or until thick, foamy and warm to touch being careful not to bring mixture to simmer (you'll curdle the eggs.) Serve warm or cold. Sauce will remain foamy for 20-30 minutes. If sauce separates reheat briefly. If you wish to refoam the sauce, add in a stiffly beaten egg white
Serve with the zabaione
Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet
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