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Superb English Plum Pudding

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Ingredients

Fruit Mixture (to be made 4 days ahead)

Pudding



Instructions

  1. 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.
  2. Soak the bread crumbs in milk and sherry or port.
  3. 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.
  4. Steam for 6-7 hours. Uncover and place in a 250 degree F oven for 30 minutes.
  5. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  6. To use, steam again for 2 to 3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.
  7. Serve with hard sauce or cognac sauce.


Each pudding serves 12.

Source: House and Garden, December 1963 - James Beard


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