PLUM PUDDING (FOR THANKSGIVING DAY)
This classic Plum Pudding recipe, perfect for Thanksgiving, offers a rich and satisfying dessert experience. The combination of soaked bread, suet, eggs, dried fruits, and syrup creates a complex flavor profile. Boiled in a greased mold, this pudding develops a moist and tender texture, making it a comforting and traditional treat.
Ingredients
- 1 loaf Small loaf of bread (Quantity estimated (not specified in original recipe))
- 1 cup Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
- 6 count Egg yolks
- 1 cup Currants
- 1 cup Raisins, seeded
- 1/2 cup Citron, shredded fine
- 3/4 cup Syrup
- 1 wineglass Brandy
- 1 cup Flour
- 6 count Egg whites
- 1 tablespoon Butter (For greasing the mold. Quantity estimated (not specified in original recipe))
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This classic bread pudding recipe offers a comforting and satisfying dessert, perfect for using up stale bread. The combination of sweet milk, eggs, and sugar creates a creamy base, enhanced by the bright zest of lemon and the sweetness of raisins. Baked to golden perfection, this bread pudding is a delightful treat, served warm or cold, with a dollop of whipped cream or a drizzle of jelly sauce.
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Napkin Pudding is a unique and comforting dessert, perfect for a cozy evening. This old-fashioned pudding features a bread base, enriched with eggs and lemon, and steamed to a tender, moist texture. Served with a tangy jelly sauce, it's a satisfying and flavorful treat, ideal for a special occasion or a simple family meal.
Instructions
- 1Soak the bread in water, then squeeze out every drop of water.
- 2Work the bread into the butter or vegetable shortening. Add the egg yolks, currants, raisins, shredded citron, syrup, brandy, and flour. Mix well.
- 3Incorporate the stiffly-beaten egg whites into the mixture.
- 4Grease a melon mold with butter.
- 5Pour the mixture into the greased melon mold. Boil for 4 hours.
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