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Plum Pudding with Hard Sauce and Brandy Sauce

 

Ingredients

  • 1/2 cup of Sugar

  • 3 cups Sifted Flour

  • 1 cup Suet (chopped fine)

  • 1 tsp Soda

  • 1 1/2 tsp Salt

  • 1/2 tsp Ginger

  • 1/2 tsp Cloves

  • 1 1/2 cups Milk

  • 1/2 tsp Nutmeg

  • 1 tsp Cinnamon

  • 1/2 cup Molasses

  • 1/2 cup chopped Nuts

  • 1 cup Raisins (soaked overnight in whiskey)

 

Method

Sift together dry ingredients. Add nuts and raisins. Add the milk to the molasses and suet. Combine the two mixtures. (I also add any of the whiskey left over from soaking.) Pour into mould (you may use jelly mould's or coffee cans, etc.), and steam for 3 hours. If not eaten immediately, soak a cloth in brandy and wrap pudding in a sealed container. (I don't use metal, as this combination will corrode some metals.) Serve with hard sauce or Hot Brandy Sauce.

   

HARD SAUCE

 

2 tsp vanilla

1/2 tsp Salt

2 1/2 cups powdered sugar

 

Beat until fluffy. Keep cool.

BRANDY SAUCE

 

1/4 cup Butter

1 cup Confectioners Sugar

2 Egg Yolks

4 tbs Brandy

1/2 cup Milk

2 Egg Whites

 

Cream butter and sugar. Add beaten yolks. Add brandy slowly. Mix well. Add milk and cook over hot water until mixture coats a spoon. Pour over stiffly beaten whites. Serve hot.

 

       

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