atter and cooked into the pudding.
PLUM PUDDING:Mix ingredients in order
hard Sauce: Chill and serve on top of steamy pudding.
Cream butter with sugar and egg.
Mix all dry ingredients and add to butter mixture.
Add melted chocolate.
Pour into greased pudding mold.
Steam in simmering water for 2 1/2 hours.
This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.
water bath).
Bread pudding is done when a knife
to well greased 6 cup pudding mold or large heat-
/2 of the drained plum halves cut-side down on
ith the whipped cream or Hard Sauce.
Serves 8.
Preheat oven to 350\u00b0.
Place bread in a buttered 13 x 9 x 2-inch baking dish.
Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg.
Add preserves and raisins. Beat well and pour over the bread.
Stir gently with a fork until the ingredients are well blended.
Place dish in a pan containing 1-inch of hot water and bake for 45 minutes or until almost set in the center.
Serve with Hard Sauce.
nd is golden brown.
Hard Sauce:.
Mix all ingredients well
Preheat oven to 350\u00b0. Cube raisin bread, and mix with apples. Spread evenly in a 9x9-inch baking dish. In a bowl mix eggs with milk, sugar cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples.
Bake for 18 to 22 minutes until set. Remove and let cool.
For Hard Sauce: Combine all ingredients and mix well.
Pour over your Apple Betty and enjoy!
reserving the juice (for the sauce) and chop into 1/4
ell-greased 2-quart steam pudding mold with a tight-fitting
PUDDING:
Mix all together. Steam for 30-40 minutes in 350F oven.
LEMON SAUCE:
Cook until thick. Serve warm on the plum pudding.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
stirring occasionally, as the sauce thickens. The sauce should be pretty smooth
Pour brown sugar in pot; stir with spoon.
Add water; heat until sugar starts to crystallize.
When clear, add butter, then rum.
Thicken with flour or corn starch.
Serve over plum pudding.
In a bowl, mix together persimmon, sugar, egg and milk.
Sift dry ingredients together and add.
Pour in melted butter and the chopped nuts.
Combine well and put in covered pudding mold. Steam in large pot filled with water halfway up the sides of the mold sitting on a rack.
Steam for 2 hours.
Remove from pot; uncover and cool.
Unmold onto serving dish.
Serve with Hard Sauce flavored with Grand Marnier or cognac and maybe some persimmon pulp given a whirl in the blender.
Mix persimmon pulp, sugar, egg and milk. Sift together flour, salt, soda, cinnamon and nutmeg. Add butter and nuts. Combine persimmon and flour mixtures. Turn into a well-greased mold with a lid. If no lid is available, cover tightly with foil. Place on rack in kettle. Fill kettle with water halfway up mold. Cover and steam for 2 hours. Unmold on serving platter. Flame with warmed brandy, if desired, and serve with Hard Sauce. Makes 8 servings.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
tirring up the pudding, combine the candied fruit
Bread Pudding Directions.
In medium saucepan,