CHRISTMAS PUDDING In England it is traditional to serve this pudding on Christmas day with Hard Sauce. It can be made up to a month ahead, then left to let flavors ripen. 1 c. sugar 1 c. fresh bread crumbs 1 tsp. baking powder 1 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1 c. butter 1 c. chopped, pitted dates 1 c. peeled, chopped apple 1/2 c. chopped walnuts 1 c. buttermilk 1/2 c. dark molasses 2 eggs
Heavily grease a 2 1/2 quart bowl; cut foil with 1 inch overhang to cover bowl. Grease one side of foil very well; set aside. In large bowl, combine first 7 ingredients. With pastry blender, cut in butter until mixture resembles coarse bread crumbs. Add dates, apple, and walnuts. Stir in milk, molasses, and eggs. Pour into prepared bowl; cover with foil, greased side down, tying tightly with string. Place metal trivet into 12 quart saucepot. Pour in water to measure 2 inches. Set bowl on trivet. Cover saucepot with lid. Over high heat, heat water to boiling. Reduce heat to low; simmer pudding 3 1/2 hours or until a toothpick inserted through foil into center comes out clean. Cool pudding in mold on wire rack 5 minutes; loosen pudding and invert onto platter. Serve with hard sauce. Optional: Pour little brandy over pudding and light when it is brought to the table. To do ahead: Prepare up to one month ahead. Steam pudding; cover and refrigerate. To serve, resteam, covered as directed above for 1 1/2 hours. HARD SAUCE: 1/2 c. softened butter 1 c. confectioners' sugar 1 egg, separated 2 tsp. vanilla Mix thoroughly all ingredients, except egg white. Beat egg white until stir peaks form, then blend into sauce. Sprinkle with nutmeg. Chill at least one hour. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
