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Ингредиенты
- 1/2 c. Shortening 1 C pitted, dry Prunes (diced)
- 1/3 c. Brown Sugar 1 C Raisins
- 2 x Large eggs 3/4 C Walnuts, minced
- 1Â 1/2 c. Flour 1 C Quick Oats
- 2 tsp Baking Pwdr 1 C soft, fine Bread Crumbs
- 2 tsp grated Orange Rind 3 C Apple Sauce
- 3/4 c. Cinnamon 1/2 C Rum
- 3/4 tsp Nutmeg 1/2 C Molasses
- 1/4 x Cloves
Инструкции
- Cream Shortening and Sugar together till light. Beat in Large eggs. Add in Flour with remaining ingredients. Combine Apple Sauce, Rum and Molasses; add in to creamed mix alternately with the dry Flour mix, beating well after each addition. Use sufficient wrap to line and enclose the contents of a large (1 1/2 quart.
- capacity) clay flower pot; plus a 3" overlap. Overlap the film edges of the wrap over the pudding loosely, to allow for rising. Double fold the foil edges out, bend them toward the center. Place the pot on a rack in a pot. Add in boiling Water to come up one-third the way of flower pot. Cover the pot and boil the pudding steadily for 2 - 2 1/2 hr., till it is hard to the touch. Add in more boiling Water to maintain the original level.
- Remove the pudding from the flower pot to a heated serving plate. Serve with Hard Sauce. To blaze, heat 1/4 C Brandy in a metal spoon, ignite it and pour it over the pudding.
- To make individual puddings, tear off 8 strips of wrap, each 15" long.
- Line eight small clay flower pots (3/4 C size) with the wrap and fill pots with Pudding batter. Place rack in pot, add in pots with Water 1/3 way up pot and boil for 1 hr.
- Rum Hard Sauce:Cream 1/2 C Butter till fluffy. Gradually beat in 1 C
