THE CHRISTMAS PLUM PUDDING

When I was growing up, christmas dinners in my family would always end on a sweet note with my mom's delicious log with coffee and chocolate butter frosting.  It was only on that very special occasion that she took a full day to bake such a treat.  The cake was moist, the frosting delicious and it was a feast for the eyes, as she would cut it in such a way that you would think it was a real wooden log and decorate it beautifully, with a sprinkle of frosting sugar, imitating snow.

When I met my husband Louis, and attended my first christmas dinner with his family, I discovered a new tradition, the english plum pudding.  Louis grandfather would stand at the dinner table and with a bottle of rum at his side, a large spoon and a lighter, he would light the cake on fire while everyone watched the spectacle in amazement (and maybe a little bit of fear that the house might burn down).  Ooooohs and aaaaahs would be heard around the table as long as the flame would burn and you could feel the disappointment when it was finally over.  

Right away, I was captivated by this incredible dessert and I asked Louis grandfather if he would be kind enough to share his recipe with me.  The following year, about a month before christmas, he invited me to his house and showed me how to make and steam the plum pudding and I have been continuing the tradition for my family ever since!

Ingredients:

1 cup of suet

2 cups of dried breadcrumbs

1/4 cup of white sugar

1/2 cup of molasses

1 cup of flour

1 cup of golden raisins

1 cup of dried currants

1 cup of dried figs

1 cup of dried dates

1 cup of candied fruit

2 apples

1 1/2 cups of warm milk

2 eggs beaten

1 1/2 teaspoon of salt

1 teaspoon of ground cloves

1 teaspoon of allspice

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

3/4 cup of rum

Cut all the dried fruits (golden raisins, currants, figs, dates and candied fruits) in small pieces and place them in a bowl.  Add the rum and leave covered, all night in the refrigerator.  The next day, transfer the fruits to a large bowl.

Cut the 2 apples with the skin in small pieces and add them to the bowl.

Heat the milk and add the soda and the sugar.  Add the milk to the bowl along with the molasses, the beaten eggs and the suet which was previously deveined and cut in small pieces).

Incorporate the ground cloves, the allspice, the ground cinnamon and the salt to the flour. Mix well and sift slowly in the bowl to avoid lumps.  Add the breadcrumbs. Mix well.

Pour the mix into a greased steam pudding mold,  place a piece of cotton cloth on top before closing the lid and place on a rack in a large covered pot with water coming up to 1 inch from the top of the mold.  Cover and steam for 6 hours checking occasionally to make sure to add more water as necessary.  Place in a refrigerator until christmas. 

To serve, take out of the refrigerator and steam again for 1 hour and unmold.  Sprinkle with sugar, add heated rum, ignite!  Serve with hard sauce.

Enjoy!