Plum Pudding with Grand Marnier Hard Sauce

Ready in 1 hour

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Try this Plum Pudding with Grand Marnier Hard Sauce recipe, or contribute your own. "Apple" and "Desserts" are two tags used to describe Plum Pudding with Grand Marnier Hard Sauce.


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3/4 c candied orange peel; Chopped
2 c Walnuts; chopped
1/2 c candied citron; Chopped
3/4 c candied lemon peel; Chopped
1 Carrot; peeled and grated
1 3/4 c Golden raisins
1 c Unsalted butter; room temp
1 3/4 c Dried currants
1 Granny Smith apple; cored
1 c Light brown sugar; firmly packed
1/3 lb suet; Ground
1/4 c Grand Marnier
1/2 ts Ground ginger
3 Eggs; beaten to blend
1/4 c Fresh orange juice
1 Egg yolk
1 ts Salt
1/4 c Grand Marnier
3 c Powdered sugar; sifted
1 c All purpose flour
1/4 c Cognac
1 ts Ground allspice
2 c Dried fresh breadcrumbs,

Original recipe makes 1



Preheat oven to 400F. Butter a 2 1/2-quart pudding mold or crock. Line with waxed paper and butter paper. Combine first six ingredients in large bowl. Mix in flour, salt, allspice and ginger. Add breadcrumbs, brown sugar, eggs, suet, apple, carrot, orange juice and Grand Marnier and mix well. Pack tightly into prepared mold. Cover with sheet of parchment or waxed paper cut t fit top. Set mold in roasting pan. Add enough boiling water to pan to reach halfway up sides of mold. Cover roasting pan. Bake five hours, adding more boiling water to pan as necessary to maintain water level. Remove mold from pan and lift off paper. Pour Cognac over pudding and replace paper. Cover tightly with foil. Cool to room temperature. Refrigerate at least three days to mellow flavors. (Can be stored in refrigerator up to three months.) When ready to serve: Preheat oven to 400F. Set mold in roasting pan; discard foil. Add enough boiling water to reach halfway up sides of mold. Cover roasting pan. Bake until hot, about 2 hours. Discard paper. Invert pudding onto platter. Cut into wedges to serve. Pass sauce separately. Grand Marnier Hard Sauce, Makes about two cups: Cream butter and sugar in processor until light and fluffy, about one minute. Add Grand Marneir and egg yolk and process until smooth. Transfer to serving bowl. Refrigerate until firm. Bring to room temperature before serving. Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly, O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV 1995 171617 +1100

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Calories Per Serving: 10434 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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