*  Exported from  MasterCook  *
                           CHRISTMAS PLUM PUDDING
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Note: You will need an 8
                         C pudding container i.e. a
                         Round metal bowl,a cover,
                         Steamer basket trivet or
                         Rack and a roomy soup kettle
                         Count on steaming pudding
                         For at least 6 hours
    3       c            Crumbs from good quality
                         White bread lightly packed
                         (about 1/2 loaf)
    1       c            Ea raisins,yellow raisins
                         Currants chopped
    1 1/3   c            Sugar
      1/2   ts           Ea mace cinnamom & nutmeg
    8       oz           Butter melted
    4       lg           Eggs lightly beaten
    1       d            Almond extract
      1/2   c            Bitter orange marmelade
                         FOR SERVING:
      1/2   c            Rum or bourbon heated
                         Slighlty before serving
    2       c            Zabaione Sauce **
                         Holly sprigs to garnish
                         ** recipe follows
    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 roundof 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.Servewith the zabaione
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