Title: PLUM PUDDING WITH GRAND MARNIER HARD SAUCE
Categories: Desserts
Yield: 1 recipe

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

—————–GRAND MARNIER HARD SAUCE—————–
1 c Unsalted butter, room temp
3 c Powdered sugar, sifted
1/4 c Grand Marnier
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
months.)

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.

Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly,
O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV
1995 171617 +1100

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