Professor Plum's Pudding
Yield
12 servingsPrep
30 minCook
20 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bread crumbs
|
|
| 1 | cup |
raisins, seedless
dark |
|
| 1 | cup |
golden raisins
|
|
| 1 | cup |
currants
|
|
| 1 ⅓ | cups |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
mace
|
|
| ½ | teaspoon |
nutmeg
|
|
| 8 | ounces |
butter
melted |
|
| 4 | large |
eggs
large, beaten |
|
| ¼ | teaspoon |
almond extract
|
*
|
| ½ | cup |
rum
or bourbon |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bread crumbs
|
|
| 237 | ml |
raisins, seedless
dark |
|
| 237 | ml |
golden raisins
|
|
| 237 | ml |
currants
|
|
| 315 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
mace
|
|
| 2.5 | ml |
nutmeg
|
|
| 231.2 | ml/g |
butter
melted |
|
| 4 | large |
eggs
large, beaten |
|
| 1.3 | ml |
almond extract
|
*
|
| 118 | ml |
rum
or bourbon |
*
|
Directions
Chop raisins and currants in food processor.
Toss bread crumbs in a large mixing bowl with the raisins and currants, sugar and spices.
Then toss with the melted butter, and finally with the rest of the ingredients.
Taste carefully for seasoning, adding more spices if needed.
Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid.
Set the container on the a trivet in the kettle, and add enough water to come a third of the way up the sides of the container.
Cover the kettle tightly; bring to simmer, and let steam about 6 hours.
Check periodically to make sure it has not boiled over. Let the pudding cool in its container.
Store in a cool wine cellar or refrigerator.
It will keep for several months.
Resteam the pudding approx. 2 hours before serving if you wish to flame it.
Unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly.
Warm ½ cup rum or bourbon whiskey.
Pour around the pudding and ignite.
Serve with Zabaione Sauce, if desired.
