FROM SIR FREDERICK ASHTON, BRITISH BALLET DANCER AND CHOREOGRAPHER
FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK
SERVES:
2
PREP TIME:
30 MIN
TOTAL TIME:
15 HRS 30 MIN
INGREDIENTS FOR THE PLUM PUDDING
2½ cups bread crumbs
1¼ cups brown sugar
1½ cups currants
1½ cups raisins
¾ cup chopped blanched almonds
¾ mixed candied fruits
2 tsp. nutmeg
¼ tsp. salt
6 eggs
½ cup brandy
Silver trinkets, to taste
Combine suet, bread crumbs, brown sugar, currants, raisins, candied fruits, almonds, nutmeg, and salt in a bowl. Beat eggs in another and stir into dry ingredients. Add brandy to mixture, and stir in trinkets. Cover and allow to stand overnight.
Pour into 2 buttered casseroles or earthenware dishes. Wrap each casserole in a floured cloth and set aside. Bring 3 inches water to boil in 2 medium saucepans with tight fitting lids (see note). Set a trivet on the bottom of each pan; place casserole on the trivets, cover tightly and steam 6 hours, adding water when necessary. Remove from pan, cool slightly and unmold. Serve with hard sauce. Yields 2 puddings.
Note: One large roasting pan with a tight fitting lid could be used to accommodate the 2 casseroles.
INGREDIENTS FOR THE BRANDY HARD SAUCE
¼ lb. sweet butter
1 cup confectioner’s sugar
Brandy
Cream butter until fluffy. Gradually add sugar, beating well after each addition. When all the sugar has been added, flavor as desired with brandy. Serve with the plum pudding.
