Plum Pudding

September 20, 2012/in Christmas, Cook, Desserts, Food /by kbw71

INGREDIENTS

• 3/4 cup (1 1/2 sticks) melted butter
• 1/2 cup warm milk
• 2 eggs beaten
• 1 cup firmly packed brown sugar
• 1 cup (plus additional for tossing fruit) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ginger
• 1 cup currants
• 1 cup of blended raisins
• 1 1/2 ounces brandy

GET COOKIN'

1. Preheat oven to 350. Butter and sugar 4 12-ounce ramekins.
2. Combine the sugar, butter, milk, and eggs in a mixing bowl.
3. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions.
4. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
5. Pour batter into ramekins and cover with foil. Place in a roasting pan and carefully fill with hot water that comes halfway up the sides of the containers.
6. Cover ramekins with foil and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out.

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