Plum Plum Pudding

Recipe Ingredients

3/4 cup	46g / 1.6oz	Sifted flour
1 1/4 cups	182g / 6.4oz	Fresh bread crumbs
1 tablespoon	15ml	Cinnamon
1 teaspoon	5ml	Nutmeg
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Ground cloves
2 1/2 tablespoons	37ml	Sugar - plus
		Extra sugar - for dusting ramekins
10 tablespoons	150ml	Beef suet
1		Macintosh apple
1/4 cup	36g / 1.3oz	Diced dried apricots
1/4 cup	36g / 1.3oz	Diced dried dates
1/4 cup	36g / 1.3oz	Diced dried figs
1/4 cup	40g / 1.4oz	Dried raisins
6 oz	170g	Plum preserve
2 tablespoons	30ml	Orange marmalade
6 tablespoons	90ml	Plum brandy - (such as slivovitz)
3		Eggs

Recipe Instructions

In a large bowl combine flour, bread crumbs, spices and sugar. Add suet, kneading with your fingers until crumbly. Blend in fruits, plum preserve and marmalade. Add brandy and blend well. Let sit at least 8 hours, preferably overnight.

Separate eggs and beat each part until frothy. Blend in yolks, then gently fold in whites. Lightly butter sixteen 1/3-cup capacity ramekins and dust lightly with sugar. Fill ramekins with mixture almost to top. Wrap each ramekin tightly with aluminum foil.

Fill a large vessel with a tightly-fitting cover (such as a Dutch oven) with enough boiling water to reach halfway up sides of ramekins and regulate heat to simmering. Place ramekins in water, cover tightly, and steam 3 hours.

To serve, unmold ramekins onto small dessert plates.

This recipe yields 16 servings.

Source:
TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4625 broadcast 12-12-1997)

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