SC - white pepper

[LrdRas@aol.com]

A beloved former roommate left behind her English mother's recipe for
plum pudding, and I've been searching all over Anchorage for pudding
tins.  For some silly reason I want to make pudding this year, since it
was soooo good.  She used a boxed hard sauce, but I like the idea of the
fresh (with brandy!).  Do you folks think her mom would send me a
pudding without her here?  They're a treasured item in her family... Her
recipe however is slightly different:

Jenny's Mom's Plum Pudding
3/4 cup sifted flour
1 tsp salt
3/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp mace
1/2 lb chopped raisins
1/2 lb dried currants, chopped
1/4 lb citron, chopped
1/8 lb lemon peel
1/8 lb orange peel
1/8 lb chopped almonds
1/2 cup find bread crumbs
3/4 cup hot milk
1/2 lb brown sugar
5 eggs, separated
1/2 lb suet, chopped (go to the butcher and get kidney suet.  It should
crumble in your hands)
1/4 cup fruit juice
1/2 glass currant jelly (about 3 oz)

Combine the first six ingredients.  Stir in fruit and nuts.  Soften
crumbs in milk for 10 minutes.  Beat sugar into beaten egg yolks.  Add
suet and crumbs.  Stir this stuff into flour and fruit mix.  Add fruit
joice and jelly.  Mix well.  Fold in stiffly beaten egg whiltes.  Pour 
into mold - leave 1 or 2" at the top.  Steam for 3 1/2 hours in hard
boiling water.  Test like a cake for doneness.  If your mold will take
only 1/2 the mix, divide the mix before adding the egg whites.  Wait to
add the egg whites until you're ready to steam the second pudding.  The
smaller molds should steam for about 2 hours.

This produced an amazing pudding.  I usually intensely dislike citron,
but everything melded together so well you didn't notice it at all. 
Definitely worth the effort.

Still searching for pudding tins,

 - Anne

Elysant at aol.com wrote:
> 
> -Poster: <Elysant at aol.com>
> >  We, americans, are richer to have you.
> 
> Thank you m'lady. You are very kind. :-)
> 
> >( I think any day is a holiday when there is a turkey in the oven.)  I would
> love to >have you post or email me a good brit old fashioned christmas
> pudding recipe.  >Don't they need a month to age? (I have never had one only
> seen them on TV)
> 
> Here's my grandmother's recipe for Christmas pudding.
> (My family in Wales always has roast chicken for Christmas dinner BTW) :-)
>
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