A Christmas Carol – Plum Pudding

Eat like a guest of the Crachit’s on Christmas . . .

(from A Christmas Carol by Charles Dickens)

Are you feeling more “God Bless Us Everyone” than “Bah Humbug?”  Then celebrate the season with a taste of Mrs. Crachit’s famous plum pudding!

Fruit Mixture (To be made 4 days ahead)

  • 1 pound seedless raisins
  • 1 pound sultana raisins
  • 1/2 pound currants
  • 1 cup thinly sliced citron
  • 1 cup chopped candied peel
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound finely chopped suet – powdery fine
  • 1 1/4 cups cognac

Pudding

  • 1 1/4 pounds (approximately) fresh bread crumbs
  • 1 cup scalded milk
  • 1 cup sherry or port
  • 12 eggs, well beaten
  • 1 cup sugar
  • 1 teaspoon salt
  • Cognac
Preparation

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

Book-appetit!

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