Brandied Plum Pudding with Brandy Butter Sauce
Plum pudding is a mainstay of Christmas holidays, but with everything we enjoy being scrutinized for nutrition, fat and health content, this traditional recipe needed an update. The old-fashioned version had fruits we recognized, but something happened to their colour - the pineapple turned bright red and the cherries vivid green. I have disposed of the fake fruit and the suet and in its stead offer a plum pudding that fits a modern lifestyle.
Ingredients:
1/2 cup currants
1/2 cup chopped dates
1/4 cup sun dried cranberries
1/4 cup sun dried cherries
1/4 cup sun dried blueberries
4 black mission figs, chopped
1/2 cup sliced blanched almonds
1/2 tsp. grated lemon rind
1 cup brandy or rum
2/3 cup unbleached flour
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
2 cups soft bread crumbs
1/2 cup cold unsalted butter, grated
3 large eggs
3/4 cup sugar
Method:
1. In a large bowl combine the fruit, almonds, lemon rind and 1/2 cup (120 ml.) of the brandy or rum. Stir to combine and let the mixture marinate overnight.
2. The next day, mix the flour and spices together. Add the bread crumbs and then the grated butter. (To make grating the butter easier, put it in the freezer for 1/2 hour prior to grating. Put a plastic bag over your hand so you won't lose your grip on the butter.) Add the bread crumb mixture to the fruit mixture, tossing with your hands to evenly mix the ingredients. In a separate bowl, beat the eggs. Slowly add the sugar, beating the entire time. Pour the egg mixture over the fruit and combine it with your hands.
3. Butter and flour a 1 1/2 quart (1.5L) pudding mold. Fill the prepared mold with the mixture, pushing down to make sure there are no air pockets. Butter a piece of parchment paper and place it directly on top of the mixture. Attach the lid. Place the pudding mold in a deep lidded pot and pour in enough water to come halfway up the sides of the mold. Bring the water to a boil, cover and reduce it to a simmer. Let the pudding simmer for 5 hours, adding more boiling water as you need to return it to the original level.
4. Remove the pudding from the water. When it's cool, remove it from the mold and wrap it in cheesecloth. Line the pudding mold with plastic wrap and place the pudding back in the mold. Pour the remaining brandy or rum over it, cover with plastic wrap and store in cool place. The pudding should be made at least 2 weeks before serving. Check the pudding occasionally and if it seems to be drying out, add additional brandy or rum.
5. To serve, resteam the pudding for about 40 minutes and serve it with warm Brandy Butter Sauce.
Brandy Butter Sauce
Ingredients:
1 cup brown sugar
1 cup light cream
1/4 cup unsalted butter
1/4 cup brandy
Method:
Combine the brown sugar and light cream in a small saucepan. Cook and stir over medium heat until the sugar dissolves. Add the butter and brandy, stirring until the butter melts.
Makes 1 1/2 cups (360 ml).
