Superb English Plum Pudding

• Produce

  • 1 cup Candied peel
  • 1 cup Citron
  • 1/2 lb Currants
  • 1 lb Seedless raisins
  • 1 lb Sultana raisins

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Mace
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 1 lb Suet - powdery, fine
  • 1 cup Sugar

• Bread & Baked Goods

  • 1 1/4 lbs Bread crumbs, fresh

• Dairy

  • 1 cup Scalded milk

• Beer, Wine & Liquor

  • 1 1/4 cups Cognac
  • 1 Cognac
  • 1 cup Sherry or port

Found on epicurious.com

Description

Ingredients

• 1 pound seedless raisins
• 1 pound sultana raisins
• 1/2 pound currants
• 1 cup thinly sliced citron
• 1 cup chopped candied peel
• 1 teaspoon cinnamon
• 1/2 teaspoon mace
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon freshly ground black pepper
• 1 pound finely chopped suet - powdery fine
• 1 1/4 cups cognac
• 1 1/4 pounds (approximately) fresh bread crumbs
• 1 cup scalded milk
• 1 cup sherry or port
• 12 eggs, well beaten
• 1 cup sugar
• 1 teaspoon salt
• Cognac

Directions

• Preparation Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.