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Pudding:
1 1/4 pounds (approximately) fresh
bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac
Blend the fruits, citron, peel, spices and suet
and place in a bowl
or jar. Add 1/4 cup cognac, cover tightly and refrigerate
for 4 days,
adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port.
Combine the
well-beaten eggs and sugar. Blend with the fruit
mixture. Add salt
and mix thoroughly. Put the pudding in buttered
bowls or tins,
filling them about 2/3 full. Cover with foil and
tie it firmly.
Steam for 6-7 hours. Uncover and place in a 250F
oven for 30 minutes.
Add a dash of cognac to each pudding, cover with
foil and keep in a
cool place.
To use, steam again for 2-3 hours and unmold.
Sprinkle with sugar;
add heated cognac. Ignite and bring to the table.
Serve with hard
sauce or cognac sauce.
