Preparation:
1. Toss ingredients through lemon peel together in large bowl.
2. Add 1 cup flour, bread crumbs (crusts removed), brown sugar, allspice and salt; blend all ingredients together.
3. Beat eggs until light and fluffy; add brandy, orange juice and lemon juice.
4. Pour brandy mixture over fruit mixture; beat with wooden spoon until blended together.
5. Cover; refrigerate overnight
6. Next day, spoon mixture into oiled 1 1/2-quart mold. (Mixture should be within 1 to 1 1/2 inches to top of mold to allow for expansion.) Cover with oiled aluminum foil; drape a dampened kitchen towel around rim of mold and secure with string.
7. Place mold in heavy saucepan; add enough water to saucepan to come about three-quarters of the way up the sides.
8. Bring water to a boil over high heat; reduce and steam pudding 6 to 8 hours, replenishing water level as needed with additional boiling water.
9. Cool pudding to room temperature; remove towel and cover mold tightly with fresh foil. Refrigerate as long as possible for up to several months.
10. To serve: Resteam mold for approximately 1 1/2 to 2 hours. Unmold onto a serving dish; warm a combination of 1/2 cup brandy and 1/4 cup dark rum or bourbon. Ignite and pour, flaming, over pudding. Serve with Rum Butter Sauce.
Rum Butter Sauce
1. Beat butter until creamy in electric mixer or food processor; blend in brown sugar and nutmeg.
2. Slowly add rum. Serve with English Plum Pudding. |
