Ingredients
1 note: you will need an 8
1 c pudding container i.e. a
1 round metal bowl,a cover,
1 steamer basket trivet or
1 rack and a roomy soup kettle
1 count on steaming pudding
1 for at least 6 hours
1 ingredients:
3 cup crumbs from good quality
1 white bread lightly packed
1 (about 1/2 loaf)
1 cup ea raisins,yellow raisins
1 currants chopped
1 1/3 cup sugar
1/2 tsp ea mace cinnamom & nutmeg
8 oz butter melted
4 large eggs lightly beaten
1 dash almond extract
1/2 cup bitter orange marmelade
1 for serving:
1/2 cup rum or bourbon heated
1 slighlty before serving
2 cup zabaione sauce **
1 holly sprigs to garnish
1 (optional)
1 ** recipe follows
Directions
Toss the crumbs in a large mixing bowl along with the two types of
raisins, currants,sugar and spices. Then toss with the melted butter
and all remaining ingredients except for the holly,rum/bourbon and
zabaione. Taste for seasoning and add more if needed. Pack mixture
into the container and cover with roundof wax paper and lid. Set the
continer on steaming device and add enough water to come up 1/3 up
the sides of puding container. Cover kettle tightly bring to a
simmer and let steam for 6 hours,checking water level now and then.
Pudding is done when dark walnut brown in color and fairly firm to
touch. Let pudding cool and then store in a wine cellar or the
fridge. At least two hours before serving resteam the pudding. Unmold
onto a hot flameproof serving platter and decorate with the holly.
Bring to table along with the warmed booze and pour booze around
pudding. Ignite and let flame.Servewith the zabaione
Servings: 1 servings
Christmas Plum Pudding Recipe brought to you by Recipe Ideas
Categories: Christmas; Dessert; Fruit; Holiday
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into ancient history, certainly as far as ancient Egypt, and maybe even further. In practice though, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, we have a couple of cookery books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is popular today, but instead accounts of the types of meals prepared for the rich and wealthy people of the period. For the centuries that followed, the rich families of Europe competed to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes were highly sought after. However, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cooking publications are highly popular mostly as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Christmas Plum Pudding recipe.
