Include in Print View:

Professor Plum’S Pudding

Professor Plum's Pudding recipe image
This International dessert features Fresh bread crumbs, Black raisins, Golden raisins, Currants, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 2858.7
Dietary: Vegetarian
Description
This International dessert features Fresh bread crumbs, Black raisins, Golden raisins, Currants, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 cup Fresh bread crumbs
  • 1 cup Black raisins
  • 1 cup Golden raisins
  • 1 cup Currants
  • 1 1/3 cup Sugar
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Nutmeg
  • 8 ounce Butter;melted
  • 4 Eggs;large, beaten
  • 1/4 teaspoon Almond extract
  • 1/2 cup Rum or bourbon
Directions
  1. 1
    Chop raisins & currants in food processor.
  2. 2
    Toss bread crumbs in a large mixing bowl with the raisins & currants, sugar and spices.
  3. 3
    Then toss with the melted butter, and finally with the rest of the ingredients.
  4. 4
    Taste carefully for seasoning, adding more spices of needed.
  5. 5
    Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid.
  6. 6
    Set the container on the a trivet in the kettle, and
  7. 7
    add enough water to come a third of the way up the sides of the container.
  8. 8
    cover the kettle tightly; bring to simmer, and let steam about 6 hours.
  9. 9
    CHECK PERIODICALLY TO MAKE SURE WATER HASN'T BOILED OFF!
  10. 10
    Let the pudding cool in its container.
  11. 11
    Store in a cool wine cellar or refrigerator.
  12. 12
    It will keep for several months.
  13. 13
    Resteam the pudding approx.
  14. 14
    hours before serving if you wish to flame it.
  15. 15
    Unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly.
  16. 16
    Warm 1/2 c rum or bourbon whiskey.
  17. 17
    Pour around the pudding & ignite.
  18. 18
    Serve with Zabaione Sauce, if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2858.7kcal
% Daily Value *
Total Fat 169.3g261%
Saturated Fat 103.2g516%
Cholesterol 430.0mg144%
Sodium 2424.1mg102%
Total Carbohydrate 312.3g105%
Dietary Fiber 17.5g70%
Sugars 169.9g
Protein 26.8g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, beaten, black, blending, boiling, bourbon, bread, buttermelted, cinnamon, crumbs, currants, dessert, eggslarge, extract, fresh, golden, international, mace, nutmeg, plums
Read it online: https://www.chefs-mate.com/recipe/professor-plums-pudding/