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Professor Plum's Pudding

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Submitted by jullee22

YIELD

12 servings

PREP

30 min

COOK

20 min

READY

Ingredients

3 7.1E+2
CUPS ML BREAD CRUMBS
1 237
CUP ML RAISINS, SEEDLESS
dark
1 237
1 237
CUP ML CURRANTS
1 ⅓ 315
CUPS ML SUGAR
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML MACE
½ 2.5
TEASPOON ML NUTMEG
8 231.2
OUNCES ML/G BUTTER
melted
4 4
LARGE LARGE EGGS
large, beaten
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 429 39% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 332mg 14%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 11% Vitamin C 29%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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