Recipe - Golden Raisin Steamed Pudding

3 tablespoon Butter; softened
1 pound Golden raisins
1 One half cup Milk
1 One half cup Flour
1 cup Sugar
1 tablespoon Baking powder
1 teaspoon Grated nutmeg and cinnamon
One half teaspoon Salt
3 lg Eggs
One half cup Butter (1 stick); melted and
cooled
1 One half cup Soft whole wheat bread
crumbs
2 tablespoon Grated lemon zest
2 tablespoon Minced candied ginger
One half cup Brandy or rum

GARNISH
Lemon whipped cream OR
creme anglaise or hard
sauce as desired

Generously butter a tall 2 One half quart metal steamed pudding mold (including
interior top) and set aside. Combine the raisins and milk in a sauce pan
and bring to a simmer. Simmer for 45 minutes covered and then set aside,
off heat ,and allow raisins to plump for at least 15 minutes.

Sift together the flour, sugar, baking powder, spices and salt. In a
separate bowl, beat the eggs with an electric mixer until thick and fluffy.
Add the melted butter, bread crumbs, lemon zest, ginger and the raisin
mixture and stir to combine. Add the flour mixture and stir just until
mixed. Place mixture in prepared mold (should be about 2/3 full). Cover
with top of mold and place in a deep oven proof pan and pour in enough hot
water to reach at least halfway up the sides of the mold. Bake in a
preheated 350 degree oven for about 2 hours or until pudding begins to pull
away from sides of mold. Add more hot water, if necessary.

Remove mold from oven and cool on a metal rack for 10 minutes. Remove top
and invert on a serving plate to remove pudding. Heat the brandy and
carefully ignite and pour over the pudding.

Serve with lemon whipped cream, creme anglaise or hard sauce.

Yield: 12 servings
Recipe By : COOKING RIGHT SHOW #CR9742

Posted to EATL Digest 8 November 96

Date: Sat, 9 Nov 1996 10:22:38 0500

From: Bill Spalding billspa@ICANECT.NET

NOTES : Air date: 11/07/96