ENGLISH PLUM PUDDING (Christmas Pudding) 10 slices white bread 1 cup scalded milk ½ cup sugar 4 eggs, separated 1-1/3 cups golden raisins, lightly floured ½ finely chopped dates 3 tablespoons finely chopped citron ¾ cup finely chopped suet 3 tablespoons brandy (optional) 1 teaspoon nutmeg ½ teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon mace 1 teaspoon salt
By Kay Sundell
Crumb bread and soak in hot milk. Cool and add sugar, egg yolks, raisins, dates and citron. Cream suet in processor and add to crumb mixture. Stir in brandy (if desired), nutmeg, cinnamon, cloves, mace and salt. Beat until well blended. Beat egg whites until stiff but not dry. Stir a third of the egg whites into pudding mixture; gently fold in the remainder. Spoon mixture into a buttered 2 quart mold and cover. Steam for 6 hours in a large covered pot holding boiling water to come halfway up the sides of the mold. Remove and let cool for 10 minutes before unmolding. Drizzle hot custard pudding or hard sauce on top. Hard Sauce - 5 tablespoons butter, 1 cup confectionary sugar, ½ teaspoon vanilla. Cream butter, add sugar and beat with electric beater until pale and creamy. Add vanilla & blend.
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