Christmas Plum Pudding

Yields:	1 pudding
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	Preparation	30 minutes
	Cooking	6 hours
	Ready In	8 hours

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Ingredients

3	cups	bread crumbs	from good quality white bread, lightly packed
1	cup	raisins, seedless	yellow raisins and currants
1 1/3	cups	sugar
1/2	teaspoon	mace	cinnamon and nutmeg
8	ounces	butter	melted
4	large	eggs	lightly beaten
1	dash	almond extract
1/2	cup	orange marmalade	bitter

For serving
1/2	cup	rum	or bourbon, heated slighlty before serving

Directions

Toss the crumbs in a large mixing bowl along with the two types of raisins, currants,sugar and spices.

Then toss with the melted butter and all remaining ingredients except for the holly,rum/bourbon and zabaione.

Taste for seasoning and add more if needed.

Pack mixture into the container and cover with round of wax paper and lid.

Set the continer on steaming device and add enough water to come up 1/3 up the sides of puding container.

Cover kettle tightly bring to a simmer and let steam for 6 hours,checking water level now and then.

Pudding is done when dark walnut brown in color and fairly firm to touch.

Let pudding cool and then store in a wine cellar or the fridge.

At least two hours before serving resteam the pudding.

Unmold onto a hot flameproof serving platter and decorate with the holly.

Bring to table along with the warmed booze and pour booze around pudding.

Ignite and let flame.Serve with the zabaione

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Member Review

Josh's Coffee Cake

This is a nice coffee cake, but it's not Hobee's. This seems to be the only version of Hobee's on the web, and it may have been on their flyer (or is that urban legend?), but this is not their signature dish. The crumb is much smoother at the restaurant and there is more topping than this recipe calls for. Additionally, it's made in tall tins, not a standard 8x8 or 9x9, which might contribute to the difference in texture. I would love to find their actual recipe somewhere, but this, unfortunately, doesn't seem to be the one.

Reviewed by alicewp