Recipe courtesy of David Rosengarten
Save Recipe Print
Yield:
16 servings
Level:
Easy

Ingredients

Directions

In a large bowl combine flour, bread crumbs, spices and sugar. Add suet, kneading with your fingers until crumbly. Blend in fruits, plum preserve and marmalade. Add brandy and blend well. Let sit at least 8 hours, preferably overnight.

Lightly butter 16 1/3-cup capacity ramekins and dust lightly with sugar. Separate eggs and beat each part until frothy. Blend in yolks, then gently fold in whites. Fill ramekins with mixture almost to top. Wrap each ramekin tightly with aluminum foil.

Fill a large vessel with a tightly-fitting cover (such as a dutch oven) with enough boiling water to reach halfway up sides of ramekins and regulate heat to simmering. Place ramekins in water, cover tightly, and steam 3 hours. To serve, unmold ramekins onto small dessert plates.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Plum Pudding

Recipe courtesy of Gale Gand

Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce

Recipe courtesy of Cindy Goldfield

Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce

Recipe courtesy of Cindy Goldfield

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories