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Ингредиенты
- 4 1/2 c. All-purpose flour*, sifted
- 4 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Allspice
- 1/2 tsp Cloves
- 1/4 tsp Nutmeg
- 1 box muscat raisins, seeded
- 1 box seedless nectar raisins (golden brown raisins)
- 1 box sultanas
- 1 box currants
- 2 c. Finely minced apples
- 1 1/2 c. Minced black walnuts and pecans, mixed
- 1 lb Good beef suet grnd by butcher
- 2 c. Light brown sugar
- 6 x Large eggs, well beaten
- 1 1/2 c. Buttermilk
- 1 c. Soft fresh bread crumbs from homemade-type bread
Инструкции
- *Plus additional flour for dusting fruits and adding to batter if needed.
- Grease and flour six 1-lb. coffee cans or possibly pudding molds.
- Sift the 4 1/2 c. flour with next 7 dry ingredients into a large bowl. In a separate bowl, dust the raisins, currants, apples and nuts with 2 Tbsp. additional flour.
- Mix together the suet, brown sugar, Large eggs and buttermilk. Add in the suet mix gradually to the sifted dry ingredients, mixing well. Add in fruits and bread crumbs; mix till well-blended. (If batter is not stiff, stir in additional flour as needed.)
- Divide mix among prepared cans or possibly molds, filling them half full. Cover each with a double sheet of waxed paper and tie down securely.
- Pressure cooker: Place warm water in the bottom of a large pressure cooker/canner, using sufficient to reach a level just below the bottom of a steaming rack. Place cans or possibly molds on the rack. Cover the pressure canner and steam the puddings 20 min with the vent tube (or possibly petcock) open.
- Then attach the automatic pressure control or possibly close the petcock and cook for 50 min at 10 lbs. pressure. Remove the pressure cooker from heat.
- When pressure is completely reduced, open and remove the puddings from the cooker.
- Regular steamer: In a large stockpot or possibly boiling water bath canner, add in water to come up just below the bottom of the steaming rack. Add in puddings, cover and steam for 6 hrs, adding water as necessary to keep from boiling dry. It helps if the lid is tightfitting; if not, try putting a weight on the lid to keep it down, or possibly cover the pot rim with a strip of aluminum foil to help the lid fit more tightly.
- To serve, slice and resteam in the top of a double boiler over simmering water till warm, about 1 hour. Serve with hard sauce and whipped cream flavored with brandy or possibly the Wilson family's favorite sauce (see recipe).
- This pudding will keep for months in the refrigerator or possibly may be frzn up to one year.
- Eulalie Jeter's grandmother's recipe in Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 6 servings | |
| Calories 1543 | |
| Calories from Fat 781 | 51% |
| Total Fat 87.28g | 109% |
| Saturated Fat 42.78g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 1537mg | 64% |
| Potassium 512mg | 15% |
| Total Carbs 167.9g | 45% |
| Dietary Fiber 5.7g | 19% |
| Sugars 80.21g | 53% |
| Protein 23.71g | 38% |
