Sadie Catterson's Plum Pudding (old aunt, not the dog)
Ruth Rachel
A Christmas dessert made by Sadie Catterson, paternal aunt to John’s paternal Grandpa
ingredients
- one package each: dark raising, golden raisins and currants
- lemon peel, orange peel, citron
- i cup nuts chopped
- 6 eggs
- 1 cup suet
- 1 cup bread crumbs
- 1 cup brown sugar
- 1 tart apple
- 1 tsp each-cinnamon, allspice, mace, nutmeg and salt
- 1.5 cup flour
- 1.5 tsp baking soda
- .5 cup orange juice
directions
- 1
Soak fruit in wine, overnight
- 2
In one bowl, add sugar, eggs, bread crumbs, suet, spices, nuts, salt, flour, baking soda, 1/2 cup orange juice
- 3
blend well, add fruit.
- 4
Turn out mixture, cut in half and put in two heavy bowls, that are buttered lightly.
- 5
Prepare two pots of boiling water, 3/4 filled at all times.
- 6
Wrap each half of the mixture in linen napkins, and place in collander.
- 7
Boil slowly for 5 hours.
- 8
(yes, I mean 5 hours.)
- 9
Should set for 2 weeks in refrigerator for best flavors.
- 10
Sauces for plum pudding:
- 11
Hard Sauce: butter & confectioners sugar
- 12
Rum Sauce: 3/4 cup brown sugar,
- 13
2 cups rums, bring to boil, add 1 tsp corn starch and dash of clover. Boil 2 minutes, serve hot. Pour over pudding (that is heated/steamed), and light up the rum on the pudding for quite the dramatic presentation.
Source: Cathy Catterson (Mom)
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