Plum Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g powdered sugar
- g large raisins (zibibbo)
- g sultana raisins
- g fine bread crumb
- g mutton kidney suet
- g candied citron
- g candied orange
- spoonful rum
- eggs
Instructions
- For each binding egg, combine the per-egg quantities of raisins, breadcrumb, suet, candied fruits, sugar and rum (fruits seeded and diced small).
- Mix in the beaten eggs and rest some hours.
- Tie in a napkin into a ball and boil gently, off the pot bottom, as many hours as there are eggs.
- Turn out, fill a well on top with rum or cognac, flame it, and serve hot to slice once the flame dies. Three eggs serve six.