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Ingredients
- 3 c. Crumbs from homemade type white bread-a, crust on, will do 1/2-lb. loaf, it (lightly packed down)
- 1 c. Each: black raisins">raisins, yellow raisins">raisins, and currants, minced
- 1 1/3 c. Sugar
- 1/2 tsp Each: cinnamon, mace, and nutmeg-more if needed
- 8 ounce Butter, melted (2 sticks)
- 4 lrg Large eggs, lightly beaten Few drops of almond extract
- 1/2 c. Bitter orange marmalade
- 1/2 c. Rum or possibly bourbon whiskey, heated before serving
- 1 sprg holly, optional
- 2 c. Zabaione Sauce
- 1 lrg Egg
- 2 x Egg yolks
- 1 sm Healthy pinch of salt
- 1/3 c. Rum or possibly bourbon whiskey, (or possibly Marsala or possibly sherry)
- 1/3 c. Dry white French vermouth
- 1/2 c. Sugar A food processor is useful for making the, such as a round bread crumbs and chopping the raisins,, bottomed metal an 8-c. pudding container, mixing bowl, a cover for the bowl a steamer basket or possibly trivet, a roomy soup kettle with tight-fitting cover to hold bowl, cover, and basket.
Directions
- Timing note:Like a good fruitcake, a plum pudding develops its full flavor when made at least a week ahead. Count on 6 hrs for the initial, almost unattended steaming, and 2 hrs to reheat before serving.
- The pudding mix:Toss the bread crumbs in a large mixing bowl with the raisins, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients, except, of course, the holly and Zabaione Sauce. Taste carefully for seasoning, adding more spices if needed.
- To microwave Plum Pudding:Butter the dish you are cooking the pudding in, then cover the bottom of the dish with a buttered piece of wax paper. Pour in batter. Cover dish with plastic wrap and pierce the plastic with a knife in several places. Cook at "defrost" (low speed) for 30 min. If your microwave oven does not have a carousel that turns the dish during cooking, stop the process several times during the cooking and rotate the dish manually. Finally, cook at 5 min on "bake" (high speed).
- Let the pudding set for a few min before unmolding. The pudding is ready when it is hard to the touch. The microwaved plum pudding is somewhat paler than its steamed counterpart.
- To steam a Plum Pudding:Use a special pan made for this purpose. You must have a container with a very tight lid on it that will stay sealed throughout the cooking. Steaming-about 6 hrs: Pack the pudding mix into the container; cover with a round of wax paper and the lid. Set the container on the steaming contraption in the kettle, and add in sufficient water to come a third of the way up the sides of the container. cover the kettle tightly; bring to the simmer, and let steam about 6 hrs.
- Warning: check the kettle now and then to be sure the water hasn't boiled off!
- When is it done When it is a dark walnut-brown color and fairly hard to the touch. Curing and storing. Let the pudding cold in its container. Store it in a cold wine cellar, or possibly in the refrigerator.
- Ahead -of-time note: Pudding will keep nicely for several months.
- Resteaming: A good 2 hrs before you plan to serve, resteam the pudding-it must be quite hot indeed for successful flaming. Unmold onto a warm serving platter and decorate, if you wish, with sprigs of holly.
- continued in part 2
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