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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: Mary Litchfield Grimwood's 1890 English Plum Puddings

  3. Categories: Christmas, Desserts, Fruits, Harned 1994, Nuts

  4. Yield: 6 puddings

  5. 4 1/2 c All-purpose flour*; sifted

  6. 4 ts Baking powder

  7. 1 ts Baking soda

  8. 1/2 ts Salt

  9. 2 ts Cinnamon

  10. 1 ts Allspice

  11. 1/2 ts Cloves

  12. 1/4 ts Nutmeg

  13. 1 Box muscat raisins; seeded

  14. 1 Box seedless nectar raisins

  15. -- (golden raisins)

  16. -or- 1 Box sultanas

  17. 1 Box currants

  18. 2 c Finely chopped apples

  19. 1 1/2 c Chopped black walnuts and -pecans; mixed

  20. 1 lb Good beef suet

  21. -- ground by butcher

  22. 2 c Light brown sugar

  23. 6 Eggs; well beaten

  24. 1 1/2 c Buttermilk

  25. 1 c Soft fresh bread crumbs

  26. -- from homemade-type bread

  27. *Plus additional flour for dusting fruits and adding to batter if

  28. needed.

  29. Grease and flour six 1-pound coffee cans or pudding molds.

  30. 4 1/2 cups flour with next

  31. 7 dry ingredients into a large

  32. bowl. In a separate bowl, dust the raisins, currants, apples and nuts

  33. with 2 tablespoons additional flour.

  34. Mix together the suet, brown sugar, eggs and buttermilk. Add the suet

  35. mixture gradually to the sifted dry ingredients, mixing well. Add

  36. fruits and bread crumbs; mix until well-blended. (If batter is not

  37. stiff, stir in additional flour as needed.)

  38. Divide mixture among prepared cans or molds, filling them half full.

  39. Cover each with a double sheet of waxed paper and tie down securely.

  40. Pressure cooker: Place hot water in the bottom of a large pressure

  41. cooker/canner, using enough to reach a level just below the bottom of

  42. a steaming rack. Place cans or molds on the rack. Cover the pressure

  43. 20 minutes with the vent tube

  44. petcock) open. Then attach the automatic pressure control or close

  45. 50 minutes at

  46. 10 lbs. pressure. Remove the

  47. pressure cooker from heat. When pressure is completely reduced, open

  48. and remove the puddings from the cooker.

  49. Regular steamer: In a large stockpot or boiling water bath canner, add

  50. water to come up just below the bottom of the steaming rack. Add

  51. puddings, cover and steam for 6 hours, adding water as necessary to

  52. keep from boiling dry. It helps if the lid is tightfitting; if not,

  53. try putting a weight on the lid to keep it down, or cover the pot rim

  54. with a strip of aluminum foil to help the lid fit more tightly.

  55. To serve, slice and resteam in the top of a double boiler over

  56. simmering water until hot, about 1 hour. Serve with hard sauce and whipped cream flavored with brandy or the Wilson family's favorite

  57. sauce (see recipe).

  58. This pudding will keep for months in the refrigerator or may be

  59. frozen up to one year.

  60. Eulalie Jeter's grandmother's recipe in Special Writer Marilyn

  61. Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is

  62. a Holiday Treat Straight from Merry Olde England" article in "The

  63. (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy

  64. Harned.

  65. MMMMM


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