Our Family's Plum Pudding 1992, I/Ii
2 c Currants (1/2 pound) -- loosely packed 1 1/2 c Golden and/or muscat raisins -- (1/2 pound) 1 1/2 c Candied fruit peels 1/4 c Cognac 2 c English walnuts (1/2 pound) -- finely ch...
Ingredients
- 2cup currants (1/2 pound)
- 1/4cup cognac
- 2cup english walnuts (1/2 pound)
- 1tsp baking soda
- 1/2tsp salt
- 1tsp cinnamon
- 1/2tsp mace
- 1/2tsp nutmeg
Directions
- 1
2 c Currants (1/2 pound) -- loosely packed 1 1/2 c Golden and/or muscat raisins -- (1/2 pound) 1 1/2 c Candied fruit peels 1/4 c Cognac 2 c
- 2
well beaten 6 Egg whites
- 3
beaten stiff -- but not dry ---------------------------------FOR MOLDS--------------------------------- 3 To 4 tb
- 4
soft butter Brown sugar or flour Candied red cherries (opt.) -- for bottom of molds Additional brandy or other -liquor -- for ripening puddi
- 5
softened 2 1/2 c Sifted confectioners' sugar 1 tb Brandy Few drops cream
- 6
if needed ----------------------------------GARNISH---------------------------------- Holly sprigs Candied fruit or angelica Brandy Combine
- 7
Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac)
- 8
To the fruits in the large bowl, add nuts and suet