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Flaming Plum Pudding Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, D, P
    MineralsCopper, Natrium, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 c Butter/margerine

    2. 1 1/2 c Brown sugar--firmly packed

    3. 2 Eggs

    4. 1 ts Vanilla

    5. 1 c Peeled and grated carrots

    6. 1 c Peeled and grated apples

    7. 1/2 c Raisins

    8. 1 c Pecans--coarsely chopped

    9. 1 c Sifted flour

    10. 1 ts Baking soda

    11. 1/2 ts Salt

    12. 1 c Fine dry, white bread crumbs

    Instructions Jump to Ingredients ↑

    1. Flaming Plum Pudding CARAMEL SAUCE (To follow) Cream butter and sugar.

    2. Beat in eggs and vanilla; stir in carrots and apples, raisins and nuts.

    3. Sift together flour, soda and salt; stir into creamed mixture.

    4. Add crumbs and mix well.

    5. Spoon into well-oiled 1 1/2 quart mold.

    6. Cover securely with mold lid or several thicknesses of wax paper tied in place with a string.

    7. Place mold on a rack in covered pot/kettle.

    8. Water should come halfway up on the mold.

    9. Steam for 3 hours.

    10. Unmold pudding onto a serving plate.

    11. Flame if you wish.

    12. Serve hot with warm Caramel Sauce.

    13. Caramel Sauce: Combine 1/2 cup brown sugar, firmly packed, 1 tblspn cornstarch and 1/8 tsp of salt in a small saucepan.

    14. Add 1 cup boiling water; cook until thickened and clear, stirring constantly.

    15. Remove from heat and stir in 2 tblspns butter and 1 tsp vanilla.

    16. TO FLAME PUDDING: Soak sugar cubes in lemon extract tinted with red food color.

    17. Just before servi, place 2 or 3 cubes on top of pudding or several around the sides, NOT TOUCHING PUDDING, (use a metal or flame-proof dish).

    18. Light the cubes.

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