Ingredients: |
Ingredients: 2 cups all purpose flour
1-tablespoon baking powder
1 1/4 cups white sugar
1 1/4 teaspoon ground nutmeg
1 1/4 teaspoon salt
1 1/2 cup dried plums, apples, raisins, apricots any combination
to make up the amount
2-1/4 cups apple juice or orange juice
5 eggs
1-3/4 cups lard
1 3/4 cups fresh white bread crumbs or raisin breadcrumbs
1/3 cup fresh grated orange peel (I never use)
Hard sauce
1/2 cup butter or margarine softened
1 1/2 cups confectioners' sugar (icing sugar)
1/2 teaspoon vanilla extract
2 tablespoons brandy
3 tablespoons brandy for flaming optional
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Directions: |
Directions:Simmer dried apricots still soft, then puree
add water or orange juice
add brown sugar to sweetness desired
thicken with cornstarch and serve as sauce
This is our family's favorites sauce
1. Using solid vegetable shortening, thoroughly grease a 2 to 2 1/2 quart pudding mold or use large bowls or metal coffee cans, with a tight fitting
cover.
To make cover, you can cover bowls or cans with many layers of wax paper and secure very tightly with string or rubber bands.
Sift together flour, baking powder, granulated sugar, nutmeg, cinnamon and salt.
Set aside.
2 Put eggs in a large bowl and beat with a portable electric mixer until eggs are light and fluffy.
Using a wooden spoon beat in fruit and juice as well flour mixture, lard, bread crumbs and
Orange peel. Continue beating until ingredients are very well blended.
3 gently transfer batter to the prepared mold; cover mold, place on TRIVET in a large pot
Add boiling water to pot to come 3/4 up the side of mold. Put lid on pot and simmer
For 2 1/2 hours. (sometimes takes longer) add more boiling water if necessary.
4 Prepare hard sauce Put butter in a small bowl. Beat with portable electric mixer until
very soft and creamy. Gradually add confectioners' sugar, beating constantly, until thoroughly
combined. Beat in vanilla and brandy. Cover bowl and refrigerate until sauce is hard.
Makes 1-1/2 cups.
5 To serve; Remove pudding from pot, turn pudding out onto a serving platter. Gently heat
3 tablespoons brandy in a ladle just until vapor rises, ignite and pour over pudding. Serve
pudding with hard sauce. Makes 12 servings.
Remove from mold and place in freezer bag freezes well. To serve just slip back into mold place back In boiling water and reheat, or individually on plates heat in microwave. |
This recipe for Steam Pudding is from