New York City Chefs Daily Recipe for 12/21/2001 : Recipe for Steamed Christmas Pudding
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Steamed Christmas Pudding recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/21/2001 : Recipe for Steamed Christmas Pudding
"Steamed Christmas Pudding"

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"As we graze it grows"

1/2 cup butter
1 rounded cup dark brown sugar
1/2 cup self rising flour
1/4 teaspoon grated nutmeg
1 teaspoon ground pumpkin pie spice
1/2 teaspoon ground cinnamon
2 eggs
2 cups fresh white bread crumbs
1 cup golden raisins
1/2 cup currants
1 cup dark raisins
3 tablespoons mixed candied peel, chopped finely
1/4 cup chopped almonds
1 small cooking apple, peeled, cored and coarsely grated
Finely grated rind of 1 orange or lemon
Juice of 1 orange or lemon, made up to 2/3 cup with brandy, sherry, or rum
NOTE:  use 5 cup mold or two 2 1/2 cups molds. 

Cut a circle of waxed paper to fit the bottom of the mold and butter the disc and mold. Whisk the butter and sugar together until soft. Beat in the flour spices and eggs. Stir in the remaining ingredients thoroughly.  The mixture should have a soft dropping consistency. Turn the mixture into the greased mold and level the top with a spoon.  Cover with another circle of buttered waxed paper.  Make two pleats across the center of a large piece of waxed paper and cover the mold with it, tying it in place with string under the rim. Cut off the excess paper. Pleat a piece of the foil in the same way and cover the mold with it, tucking it around the bowl neatly, under the wax frill.  Tie piece of string around and over the top, as a handle.  Place the mold in a steamer over a pan of simmering water and steam for 6 hours.  Alternatively, put the mold into a large pan and our around enough boiling water to come halfway up the mold and cover the pan with a tight fitting lid.  Check to be sure the water is simmering and add boiling water as it evaporates.  When the molds have cooked, let cool completely. Remove the foil and waxed paper. Wipe the mold clean and replace the waxed paper and foil with clean pieces, then you are ready to reheat before serving.  To reheat steam 2 hours before serving, then let stand for 5 minutes. Critics rate
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