PLUM PUDDING ENJOY DAN:

                               PLUM, PUDDINGMY WAY by CHEF DAN:

Serves 12

PLUM PUDDING:

1-pound craisins

1-pound golden raisins

1-cup walnuts pieces

1-pound currents

1-cup thinly sliced lemon

1-cup candied orange peel

1-cup dates, chopped

1/2-cup nuts, chopped

2-teaspoons cinnamon

1-teaspoon EACH ground cloves, ground nutmeg and sea salt

1/2-teaspoon ground allspice

1/2-cup brandy

5 eggs

1-cup sugar

2-cups all-purpose flour

2-cup Panko

1-cup butter, melted

1-teaspoon baking soda

1-tablespoon sugar

CREAM ANGLAISE:

1-cup half & half

2-egg yolks

2-tablespoon sugar

1-teaspoons vanilla extract

DIRECTIONS:

1.    Heat cream just below simmer in sauce pan.

2.    In a bowl whisk the egg yolks, sugar together and vanilla.

3.    Slowly pour into hot cream, while whisking.

4.    Return the entire mixture back to the pot.

5.    Cook the custard on medium-low until it coats back of a spoon, 3 minutes.

6.    Strain the custard, cool and chill until ready to serve.

DIRECTIONS:

1.    Lightly grease an 8-quart steamed pudding mold.

2.    In a stock pot add 3-inches water.

3.    Toss the craisins and next 13-ingredients, let sit for a while.

4.    Whisk eggs with sugar, then whisk in milk.

5.    Sift in flour and whisk, then stir in Panko followed by melted butter.

6.    Stir in soaking fruit and nuts, then stir baking soda, with 1 Tbsp warm water.

7.    Quickly add to the batter.

8.    Scrape the batter into the prepared mild, with a secure lid.

9.    Bring stock pot water to gentle simmer.

10. Place a cookie cutter in pot, then place pudding mol on top of ring.

11. Cover the pot and steam the pudding for 4 hours, checking water level.

12. May need to add more water if the water evaporates.

13. Remove the pudding from the pot, uncover and allow to cool.

14. Serve with Cream Anglaise.

ENJOY DAN:                        EAT WELL LAUGH OFTEN GET INSPIRED TO BAKE!!