Plum Pudding With Grand Marnier Hard Sauce Recipe

click to rate
0 votes | 1669 views
Servings: 1

Ingredients

Directions

  1. Preheat oven to 400F. Butter a 2 1/2-qt pudding mold or possibly crock. Line with waxed paper and butter paper. Combine first six ingredients in large bowl. Fold in flour, salt, allspice and ginger. Add in breadcrumbs, brown sugar, Large eggs, suet, apple, carrot, orange juice and Grand Marnier and mix well. Pack tightly into prepared mold. Cover with sheet of parchment or possibly waxed paper cut t fit top. Set mold in roasting pan. Add in sufficient boiling water to pan to reach halfway up sides of mold. Cover roasting pan. Bake five hrs, adding more boiling water to pan as necessary to maintain water level.
  2. Remove mold from pan and lift off paper. Pour Cognac over pudding and replace paper. Cover tightly with foil. Cold to room temperature.
  3. Chill at least three days to mellow flavors. (Can be stored in refrigerator up to three months.)
  4. When ready to serve: Preheat oven to 400F. Set mold in roasting pan;
  5. throw away foil. Add in sufficient boiling water to reach halfway up sides of mold.
  6. Cover roasting pan. Bake till warm, about 2 hrs. Throw away paper. Invert pudding onto platter. Cut into wedges to serve. Pass sauce separately.
  7. Grand Marnier Hard Sauce,
  8. Makes about two c.:Cream butter and sugar in processor till light and fluffy, about one minute. Add in Grand Marneir and egg yolk and process till smooth. Transfer to serving bowl. Chill till hard. Bring to room temperature before serving.

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment