Plum Pudding With Grand Marnier Hard Sauce

Category : Pudding

Yield: 1 recipe

Ingredients (Help):
2 c Chopped walnuts -lightly toasted
1 3/4 c Dried currants 1 c Light brown sugar, firmly
1 3/4 c Golden raisins -packed
3/4 c Chopped candied orange peel 3 Eggs, beaten to blend
3/4 c Chopped candied lemon peel 1/3 lb Ground suet
1/2 c Chopped candied citron 1 Granny Smith apple, cored
1 c All purpose flour -and finely chopped
1 ts Salt 1 Carrot, peeled and grated
1 ts Ground allspice 1/4 c Fresh orange juice
1/2 ts Ground ginger 1/4 c Grand Marnier
2 c Dried fresh breadcrumbs, 1/4 c Cognac

-----------------------GRAND MARNIER HARD SAUCE-----------------------
1 c Unsalted butter, room temp 1/4 c Grand Marnier
3 c Powdered sugar, sifted 1 Egg yolk

Preheat oven to 400F. Butter a 2 1/2-quart pudding
mold or crock. Line with waxed paper and butter paper.
Combine first six ingredients in large bowl. Mix in
flour, salt, allspice and ginger. Add breadcrumbs,
brown sugar, eggs, suet, apple, carrot, orange juice
and Grand Marnier and mix well. Pack tightly into
prepared mold. Cover with sheet of parchment or waxed
paper cut t fit top. Set mold in roasting pan. Add
enough boiling water to pan to reach halfway up sides
of mold. Cover roasting pan. Bake five hours, adding
more boiling water to pan as necessary to maintain
water level.

Remove mold from pan and lift off paper. Pour Cognac
over pudding and

replace paper. Cover tightly with foil. Cool to room
temperature. Refrigerate at least three days to mellow
flavors. (Can be stored in refrigerator up to three

When ready to serve: Preheat oven to 400F. Set mold
in roasting pan;

discard foil. Add enough boiling water to reach
halfway up sides of mold. Cover roasting pan. Bake
until hot, about 2 hours. Discard paper. Invert
pudding onto platter. Cut into wedges to serve. Pass
sauce separately.

Grand Marnier Hard Sauce, Makes about two cups:

Cream butter and sugar in processor until light and
fluffy, about one minute. Add Grand Marneir and egg
yolk and process until smooth. Transfer to serving
bowl. Refrigerate until firm. Bring to room
temperature before serving.

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