Recipe number 49981 is

Plum Pudding With Grand Marnier Hard Sauce

The ingredients are:
2 cup Chopped walnuts 1 3/4 cup Dried currants 1 3/4 cup Golden raisins 3/4 cup Chopped candied orange peel 3/4 cup Chopped candied lemon peel 1/2 cup Chopped candied citron 1 cup All purpose flour 1 tsp Salt 1 tsp Ground allspice 1/2 tsp Ground ginger 2 cup Dried fresh breadcrumbs, lightly toasted 1 cup Light brown sugar, firmly packed 3 Eggs, beaten to blend 1/3 lb Ground suet 1 Granny Smith apple, cored and finely chopped 1 Carrot, peeled and grated 1/4 cup Fresh orange juice 1/4 cup Grand Marnier 1/4 cup Cognac MMMMMGRAND MARNIER HARD SAUCE 1 cup Unsalted butter, room temp 3 cup Powdered sugar, sifted 1/4 cup Grand Marnier 1 Egg yolk

The recipe yield is:
1 Recipe

Preheat oven to 400F. Butter a 2 1/2-quart pudding mold or crock. Line with waxed paper and butter paper. Combine first six ingredients in large bowl. Mix in flour, salt, allspice and ginger. Add breadcrumbs, brown sugar, eggs, suet, apple, carrot, orange juice and Grand Marnier and mix well. Pack tightly into prepared mold. Cover with sheet of parchment or waxed paper cut t fit top. Set mold in roasting pan. Add enough boiling water to pan to reach halfway up sides of mold. Cover roasting pan. Bake five hours, adding more boiling water to pan as necessary to maintain water level. Remove mold from pan and lift off paper. Pour Cognac over pudding and replace paper. Cover tightly with foil. Cool to room temperature. Refrigerate at least three days to mellow flavors. (Can be stored in refrigerator up to three months.) When ready to serve: Preheat oven to 400F. Set mold in roasting pan; discard foil. Add enough boiling water to reach halfway up sides of mold. Cover roasting pan. Bake until hot, about 2 hours. Discard paper. Invert pudding onto platter. Cut into wedges to serve. Pass sauce separately. Grand Marnier Hard Sauce, Makes about two cups: Cream butter and sugar in processor until light and fluffy, about one minute. Add Grand Marneir and egg yolk and process until smooth. Transfer to serving bowl. Refrigerate until firm. Bring to room temperature before serving. Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly, O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV 1995 171617 +1100


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