Plum Pudding with Rum Raisin Sauce
Steam it; age it; and serve with easy to make raisin sauce.
- 4 cups prepared mincemeat
- 3 cups coarse dry breadcrumbs
- 1 1/2 cups packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 eggs
- 6 tablespoons brandy
- 6 tablespoons red wine
- 1/4 cup milk
- Brandy; for aging
Rum Raisin Sauce (Makes 3 cups)
- 1 cup California raisins
- 1/4 cup dark rum
- 1 cup butter or margarine
- 2 cups Powdered sugar
In large mixing bowl, combine mincemeat, bread crumbs, brown sugar, spices and salt. In separate bowl, beat eggs until foamy; stir in brandy, wine and milk. With a wooden spoon or spatula, combine with mincemeat mixture. When well mixed, spoon into greased 2-quart mold and cover with lid. Place mold on rack in large pot. Fill pot half way up side of mold with boiling water. Cover; steam 4 hours. Check water level occasionally and replenish when necessary. Let pudding cool briefly; turn out of mold. Sprinkle with brandy; wrap in brandy-soaked cheesecloth then plastic wrap and store in cool, dark place up to 1 month.
For sauce, combine raisins and rum; set aside to plump. In mixer bowl, cream butter. Add sugar; beat until light and fluffy. Gradually, by hand, stir in plumped raisins and rum; blend well. Store in covered container in refrigerator. Sauce will keep up to 1 month. Bring to room temperature before using.
To serve pudding, remove cheesecloth; return to mold and steam for 1 1/2 hours. Serve with Rum Raisin Sauce spooned over.
Note: Brandy, liqueur, apple or other fruit juice may also be used.
A bowl lined with cheesecloth can be used instead of pudding mold. Fold ends of cheesecloth over pudding. Cover bowl with foil, tie with string.
Nutrition Facts Per Serving
Calories 360 (31% from fat); Total Fat 12g (sat 7g, mono 4g, poly <1g, trans 0g ); Cholesterol 80mg; Protein 5g; Carbohydrate 53g; (Dietary Fiber 2g; Sugars 40g; ); Iron 2mg; Sodium 540mg; Calcium 53mg; Potassium 258mg
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