Brazil-Nut Plum Pudding
Brazil-Nut Plum Pudding
1/2 cup orange juice
1 3/4 cups seedless raisins
1/3 cup finely diced citron
1 apple, peeled and chopped
1 tablespoon grated orange rind
2 eggs, slightly beaten
1/2 cup molasses
1 cup coarsely chopped Brazil nuts
1/2 cup ground suet
3/4 cup dry bread crumbs
1/2 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Pour orange juice over raisins, citron, apple and orange rind in a bowl. Let stand 1 hour.
Combine beaten eggs and molasses. Stir in Brazil nuts, suet and bread crumbs.
Sift and measure flour. Add baking powders, soda, sugar, salt and spices and sift again. Sift into egg-molasses mixture, blend well. Add fruit mixture and mix well, using hands, if necessary.
Turn into a 2-quart pudding mold with a tight cover. If there is no cover, use aluminum foil, tying it on securely.
Place pudding on a rack in a deep kettle. Pour in boiling water to half the depth of the mold. Cover kettle and steam about 5 hours, adding more water during steaming if needed.
To reheat, steam for about an hour before serving.
1/2 cup orange juice
1 3/4 cups seedless raisins
1/3 cup finely diced citron
1 apple, peeled and chopped
1 tablespoon grated orange rind
2 eggs, slightly beaten
1/2 cup molasses
1 cup coarsely chopped Brazil nuts
1/2 cup ground suet
3/4 cup dry bread crumbs
1/2 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Pour orange juice over raisins, citron, apple and orange rind in a bowl. Let stand 1 hour.
Combine beaten eggs and molasses. Stir in Brazil nuts, suet and bread crumbs.
Sift and measure flour. Add baking powders, soda, sugar, salt and spices and sift again. Sift into egg-molasses mixture, blend well. Add fruit mixture and mix well, using hands, if necessary.
Turn into a 2-quart pudding mold with a tight cover. If there is no cover, use aluminum foil, tying it on securely.
Place pudding on a rack in a deep kettle. Pour in boiling water to half the depth of the mold. Cover kettle and steam about 5 hours, adding more water during steaming if needed.
To reheat, steam for about an hour before serving.
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