Difference between revisions of "Plum Pudding"
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| + | ==Description== | ||
| + | Plum pudding <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Tiny-Tim-s-Plum-Pudding |title= Taste of Home |year=2011|pages=29|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=292-294}}</ref> a warm and sweet dessert. | ||
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== Ingredients == | == Ingredients == | ||
| − | * 2 cups | + | * 2 cups currants |
| − | * 1 cup | + | * 1 cup seeded muscat raisins |
| − | * 1 | + | * 1 cup seedless golden raisins |
| − | * 1 cup | + | * 1 cup mixed peels, finely chopped |
| − | * | + | * 3/4 cup brandy |
| − | * | + | * 1 cup unblanched almonds, sliced lengthwise |
| − | * | + | * 1 cup finely grated carrots |
| − | * | + | * 1/4 cup unsifted all purpose flour |
| − | * 2 | + | * 1 tbsp allspice |
| − | * | + | * 2 1/3 cups finely chopped beef suet |
| − | * | + | * 6 cups fine soft bread crumbs (no crusts) |
| − | * | + | * 8 large eggs, separated |
| − | * | + | * 1 1/4 cups well packed brown sugar |
| − | * 1 cup | + | Molds |
| − | * | + | * 4 tbsp soft butter |
| − | * | + | * 1/2 cup well packed brown sugar |
| − | * 4 | + | * 10 glace red cherries |
| − | + | * cinnamon | |
| − | + | * 10 thin strips of candied citron | |
| − | + | ||
| − | + | == Procedures == | |
| + | Throw in together the currants, raisins and peels, sprinkle in the brandy and mix. Cover this mixture and leave overnight. | ||
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| + | Molds | ||
| + | Prime the pudding molds by spreading soft butter over the bottom and sides of each of the 1 L molds (there should be 8), then pack each with 1/4 cup with brown sugar, spread 5 glace cherries in each mold, sprinkle cinnamon and top with 5 strips of citron (press in) then refridgerate until ready to use. | ||
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| + | Combine carrot, almonds, flour and allspice to fruit mixture and toss. Include bread crumbs and suet, then toss again. | ||
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| + | Mix egg whites at high speed for stiff consistency, then slow to medium and mix in yolks one at a time. Once combined, slowly add in brown sugar. Fold this mixture into the fruit mixture with a spatula. Pour evenly into molds. Cover the molds with aluminum foil, then tie a string around. Place these in a steamer for ~3 hours. To cool place on cooling racks, do not remove foil. | ||
| − | + | To serve; steam for ~ 35 minutes, remove from mold sprinkle 1/2 flaming brandy adn serve with caramel sauce. | |
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| − | == | + | =References== |
| − | + | <References/> | |
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| − | + | [[Category:North American cuisine]] | |
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| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
| − | [[Category: | + | [[Category:Holiday Recipes]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Brandy Recipes]] | [[Category:Brandy Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
Latest revision as of 20:02, 13 July 2012
Description
Plum pudding [1][2] a warm and sweet dessert.
Ingredients
- 2 cups currants
- 1 cup seeded muscat raisins
- 1 cup seedless golden raisins
- 1 cup mixed peels, finely chopped
- 3/4 cup brandy
- 1 cup unblanched almonds, sliced lengthwise
- 1 cup finely grated carrots
- 1/4 cup unsifted all purpose flour
- 1 tbsp allspice
- 2 1/3 cups finely chopped beef suet
- 6 cups fine soft bread crumbs (no crusts)
- 8 large eggs, separated
- 1 1/4 cups well packed brown sugar
Molds
- 4 tbsp soft butter
- 1/2 cup well packed brown sugar
- 10 glace red cherries
- cinnamon
- 10 thin strips of candied citron
Procedures
Throw in together the currants, raisins and peels, sprinkle in the brandy and mix. Cover this mixture and leave overnight.
Molds Prime the pudding molds by spreading soft butter over the bottom and sides of each of the 1 L molds (there should be 8), then pack each with 1/4 cup with brown sugar, spread 5 glace cherries in each mold, sprinkle cinnamon and top with 5 strips of citron (press in) then refridgerate until ready to use.
Combine carrot, almonds, flour and allspice to fruit mixture and toss. Include bread crumbs and suet, then toss again.
Mix egg whites at high speed for stiff consistency, then slow to medium and mix in yolks one at a time. Once combined, slowly add in brown sugar. Fold this mixture into the fruit mixture with a spatula. Pour evenly into molds. Cover the molds with aluminum foil, then tie a string around. Place these in a steamer for ~3 hours. To cool place on cooling racks, do not remove foil.
To serve; steam for ~ 35 minutes, remove from mold sprinkle 1/2 flaming brandy adn serve with caramel sauce.
References=
- ↑ Taste of Home. Taste of Home. 2011. pp. 29. http://www.tasteofhome.com/recipes/Tiny-Tim-s-Plum-Pudding.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 292-294. ISBN 2762558972.
