Newfoundland Superb Plum Pudding
Source of Recipe
the web
List of Ingredients
1/2 cup grated unpeeled apples
1/4 pound chopped beef suet
1/4 cup chopped walnuts
2 tablespoons diced candied orange peel
2 tablespoons diced candied lemon peel
2/3 cup diced candied citron peel
1 1/2 cups seedless raisins
1 cup currants
1 tablespoon cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/3 cup apricot jam
2 cups fine dry breadcrumbs
4 eggs
2 tablespoons milk
1/3 cup brandy or rum
1/3 cup white wine or orange juice
Recipe
In a large bowl, combine all the ingredients except the last 4 and mix thoroughly. Beat the eggs, then add to them the remaining ingredients. Add to the fruit mixture and mix thoroughly with your hands -- a spoon cannot blend this thick mass properly.
Oil and sugar a 1-quart mold or two 1-pint molds. Fill 2/3 full, cover tightly and steam -- the quart for 5 1/2 hours, the pints for 4 hours. Serve with Hard sauce or Vanilla Sauce.
Directions
HARD SAUCE:
1/2 cup unsalted butter
1 1/2 cups sifted icing sugar (measure after sifting)
1 egg yolk
2 tablespoons rum or brandy
Cream the butter until very light. Gradually add the sifted icing sugar. When it is very smooth, add the egg yolk and the rum or brandy. Beat well, pour into a dish and refrigerate overnight.
VANILLA SAUCE:
1/2 cup sugar
Pinch salt
1 tablespoon cornstarch
1 cup water or apple juice
2 tablespoons butter
1 tablespoon vanilla
Pinch nutmeg
Mix the sugar, salt and cornstarch. Add the water or apple juice. Stirring constantly, cook over medium heat, until thick and clear. Add the butter, vanilla and nutmeg. Serve warm.
The Canadiana Cookbook
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