Yield Each pudding serves 12 Number Of Ingredients 22 Steps:
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
Time 4h15m Yield 12 serving(s) Number Of Ingredients 15 Steps:
Sift first five ingredients together; stir in fruit. Soak crumbs in milk for ten minutes. Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture. Add brandy and mix well. Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion. Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom. Boil 3 to 4 hours, replacing water as necessary.
