| This recipe dates way back on my wife's side of the family. Their clan first arrived in America in the early 1700s and worked 7 years to pay for their passage across the Atlantic. They and other relatives moved to an area north of Utica, NY and homesteaded there. For the years of our marriage we've shared this Christmas Pudding, just as my wife's family had for all of theirs. My father-in-law would act as final critic and "sidewalk superintendent" in the creation each year. I've taken over preparing the pudding in recent years but still use their guidance and taste testing. This is one of the richest and most flavorful treats I've ever tasted that didn't have any chocolate in it! I've modified the recipe for some cardiovascular relief, as I think that suet is "for the birds!" but it smells and tastes just the same as always. I've also taken some shortcuts to save hunting all over for figs on Christmas Eve!! Now you'll be prepared when carollers stop by demanding...................................
Here goes! Pudding
1 - cup of vegetable oil (I use olive oil)
Sauce
1/4 - lb. of butter, melted
First pour the milk over the fig newtons in a large mixing bowl. Stir them around until the "cookie" part gets soft. Then use a potato masher to create a paste of the mixture. Add all other Pudding ingredients except the raisins and mix well with a large fork. Lightly stir in the rasins trying not bruise them! Steam the mixture for 3 hours in a covered bowl. To accomplish the steaming, I transfer the mixture to a stainless Revere bowl that has a tight fitting lid. I put 2 - 3 inches of water in a very large kettle and then place the covered stainless bowl inside. I then cover the kettle and simmer it on low heat for three hours. You should be able to insert a toothpick into the center of the pudding and have it come out clean when the pudding's done. Let cool in the bowl for at least 1 hour and then invert onto a serving plate. The pudding can be prepared a day in advance, eliminating the effort when trying to prepare the rest of the Christmas dinner. Rewarm the pudding just before serving. I warm it on the Medium setting of the Microwave for a minute at a time until just above room temperature. To prepare the sauce, combine the eggs, melted butter and powdered sugar and stir well with a wisk or beaters. It should "run thickly off a spoon" when mixed. If it isn't thick, keep adding sugar until the consistency is right. (I have learned this from watching and making it, and sometimes it takes twice the requested 1 - cup! Have plenty on hand.) Whip the cream until it is fairly stiff. Be sure not to "over-whip" it as it will churn to butter and whey. Combine the whipped cream and the rest of the sauce and mix gently. The sauce can be set aside and chilled until served. Serve a generous portion of the warm pudding on a plate and pour the sauce over the top. The pudding is black and rich and the sauce pale yellow and thick. Hope you enjoy it as much as we do!!
PS: Jane's dad, felt the proper way to eat the pudding is to douse each bite with its own portion of the sauce!!! I'll leave this decision up to you!!!
Merry Christmas,
Notes: 1) In the last couple of years I have tried a few new things. I now add 2 tbls of yellow corn meal to the pudding recipe along with 1/2 tsp of ginger and 1/2 tsp of allspice. These simple changes have helped to complete the flavor of the pudding. 2) If you like vanilla flavor, here's a way to make an excellent substitute for "store bought."
1 - 750 ml bottle of inexpensive brandy Using a sharp, pointed knife, slice along the entire length of the vanilla bean husks. Insert all four whole beans into the brandy and let sit for at least three months. The longer the better. The alcohol in the brandy serves to extract the vanilla flavor. Use in any recipe calling for "vanilla extract" or flavor. This is my choice for the "splash of liquor" in the Sauce recipe above. It's also excellent as a topping over ice cream.
(plagiarism is one of the most sincere forms of flattery!)
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