Frank's Recipes! Irish Plum Pudding

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Irish Plum Pudding

1/2 cup (125 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped citron
1/2 cup (125 ml) dried currants (or raisins)
3/4 cup (180 ml) Irish whisky
1 cup (250 ml) brown sugar
1/2 cup (125 ml) butter
2 eggs
1+1/2 cup (375 ml) bread crumbs
1/2 cup (125 ml) flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/2 tsp (2 ml) ground ginger
1+1/4 cups (310 ml) milk
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) chopped almonds
Boiling water
3 tablespoon (45 ml) Irish whisky

Combine the dried fruits in a small bowl. Add the whisky and allow to stand 12 hours, or overnight. Cream the sugar and butter until soft. Add the eggs and mix well. Combine the bread crumbs, flour, baking soda, salt, and spices. Add to the egg and butter mixture in three batches, alternating with the milk, mixing thoroughly after each addition. Add the grated peels, soaked fruits, and almonds, stirring well. Place in a well greased mold and cover the mold with two layers of cheesecloth, tied around the rim of the mold. Cover with aluminum foil, and place the mold on a trivet in the bottom of a large kettle. Add boiling water 2/3 up the side of the mold and bring to a boil over high heat. Reduce the heat to low and simmer covered for 5 hours, adding more water as necessary. Cool and store in the refrigerator until ready to serve. Steam for an hour before serving to reheat. To serve it, unmold the pudding, warm 3 tablespoons (45 ml) of Irish whisky in a small saucepan, ignite, and pour over the pudding. Serve immediately.

Makes 12 servings.