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LIGHT
PLUM PUDDING
1/2 c. golden seedless raisins
1/2 lb. dried apricots, cut into pieces
1/2 lb. dates, cut into pieces
Grated rind of 1/2 orange
Grated rind of 1/2 lemon
1/2 c. chopped blanched almonds
1/4 c. fruit juice or sherry
1/4 c. sweet butter
1/2 c. firmly packed light brown sugar
2 eggs
3/4 c. grated raw carrots
3/4 c. grated raw potatoes
1/4 c. milk
1 c. sifted all-purpose flour
1/4 t. baking powder
1-1/2 t. baking soda
1/2 t. ground nutmeg
1/2 t. mace
1/4 t. ground cloves
Hard
Sauce
1. Combine fruits, rinds and nuts; add juice or sherry.
2. Cream butter and sugar; add eggs, one at a time, beating until light
after each addi- tion.
3. Add carrots, potatoes and milk.
4. Sift flour with remaining ingredients (except Sauce) and add to creamed
mixture. Add fruit mixture.
5. Put in well-greased 2-qt. mold. Cover; put on rack in heavy kettle
with about 1-1/2 inches of hot water. Cover; steam for about 2 hours.
Unmold. Serve with Hard Sauce.
Note: I make this weeks ahead of Christmas, steam it for an hour;
cool, wrap it well in foil, and refrigerate it. On Christmas Day, an hour
or so before we're going to devour it, I give it the extra steaming time.
Makes 8 servings
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