Plum Pudding

A holiday tradition from Charles Dickens’ The Christmas Carole until today!

Fruit Mixture (To be made 4 days ahead)

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

Pudding

1 1/4 pounds fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

• 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 degrees 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 flaming to the table.
• Serve with hard sauce or cognac sauce which you can buy in the supermarket.

Plum Pudding

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