MA'S ENGLISH PLUM PUDDING

Ma's English Plum Pudding image

Provided by Denise Senecal

Time 4h30m

Number Of Ingredients 32

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3 c flour
1 tsp salt
3/4 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp mace
1 tsp cinnamon
SIFT TOGETHER AND LET STAND OVERNIGHT
1/2 lb brown sugar, firmly packed
1 lb raisins
1/2 lb dried currants
1/2 lb candied citron
1/2 lb candied lemon peel
1/2 lb candied orange peel
1/2 lb walnut pieces
CHOP FRUIT AND WALNUTS, MIX TOGETHER WITH SUGAR, STIR INTO FLOUR MIXTURE
1/4 c hot milk
1/2 c fine bread crumbs
POUR MILK OVER BREAD CRUMBS AND LET STAND 10 MINUTES
1 c sugar
4 eggs, separated
BEAT SUGAR WITH EGG YOLKS UNTIL LIGHT AND FLUFFY
1/2 lb suet (shortening/butter)
ADD SHORTENING AND BREAD CRUMB MIXTURE TO YOLK MIXTURE. STIR INTO FLOUR-FRUIT MIXTURE.
1/4 c juice (lemon or orange)
1/2 c jelly (currant or marmalade)
ADD JUICE AND JELLY TO MIXTURE AND BEAT THOROUGHLY
FOLD IN STIFFLY BEATEN EGG WHITES
FILL (LARGE OR 2-3 SMALL) GREASED MOLD 2/3 FULL
COVER TIGHTLY AND STEAM FOR APPROXIMATELY 3 1/2 HOURS.
SERVE WITH MAPLE HARD SAUCE

Steps:

1. MAPLE HARD SAUCE
2. 1 lb. (2 cups) maple sugar (not syrup) 1/2 cup butter (or margarine) 1/2 cup walnuts (optional)
3. Cream butter until very soft. Stir in maple sugar and walnuts. Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.