Saturday, May 14, 2011

Plum Pudding

Plum Pudding

1 pound whole candied cherries
1 pound golden raisins
1 pound pitted dates, chopped
4 candied pineapple rings, sliced
3/4 cup chopped citron
1/2 cup chopped candied orane peel
1/2 cup chopped candied lemon peel
2 cups sifted all purpose flour
1/2 cup sugar
1 tsp salt
1 1/2 tsp soda
1 3/4 tsp cloves
1/2 tsp allspice
3 eggs
1 1/2 cups buttermilk
1/2 cup oil
1/4 cup orange juice
1/4 cup brandy
 1 lemon of juice


1. Place fruit in a large mixing bowl and sprinkle with 1/2 cup of flour.
2. Sift together the remaining flour, sugar, salt, soda and spices
3. Beat eggs and add buttermilk, oil orange juice, brandy and lemon juice
4. Combine with the flour mixture pour butter over fruit and mix
     until all the fruit is coated with butter
5. Oil pudding molds or empty coffee tins and fill 3/4 full
6. Cover tightly with foil place in a steamer , cover and cook 3 to 4 hrs.or
     until pudding loses its creamy look
7 .Cool in molds 20 minutes wrap in cheese cloth that has been dampened with brandy, or rum
8.  Wrap again in aluminum foil and place in refrigerator to mellow 1 month
9.  When ready to serve, steam

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