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Plum Pudding With Grand Marnier Hard Sauce

2 cups chopped walnuts
1 3/4 cups dried currants
1 3/4 cups golden raisins
3/4 cup chopped candied orange peel
3/4 cup chopped candied lemon peel
1/2 cup chopped candied citron
1 cup all purpose flour
1 tsp salt
1 tsp ground allspice
1/2 tsp ground ginger
2 cups dried fresh breadcrumbs, lightly toasted
1 cup light brown sugar, firmly packed
3 eggs, beaten to blend
1/3 pound ground suet
1 Granny Smith apple, cored and finely chopped
1 carrot, peeled and grated
1/4 cup fresh orange juice
1/4 cup Grand Marnier
1/4 cup Cognac

Preheat oven to 400F. Butter a 2 1/2-quart pudding mold or crock.
Line with waxed paper and butter paper. Combine first six ingredients
in large bowl. Mix in flour, salt, allspice and ginger. Add
breadcrumbs, brown sugar, eggs, suet, apple, carrot, orange juice
and Grand Marnier and mix well. Pack tightly into prepared mold.
Cover with sheet of parchment or waxed paper cut t fit top. Set
mold in roasting pan. Add enough boiling water to pan to reach
halfway up sides of mold. Cover roasting pan. Bake five hours,
adding more boiling water to pan as necessary to maintain water
level.

Remove mold from pan and lift off paper. Pour Cognac over pudding and
replace paper. Cover tightly with foil. Cool to room temperature.
Refrigerate at least three days to mellow flavors or up to 3 months.

When ready to serve: Preheat oven to 400F. Set mold in roasting
pan; discard foil. Add enough boiling water to reach halfway up
sides of mold. Cover roasting pan. Bake until hot, about 2 hours.
Discard paper. Invert pudding onto platter. Cut into wedges to
serve. Pass sauce separately.


Grand Marnier Hard Sauce
Makes about two cups

1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup Grand Marnier
1 egg yolk

Cream butter and sugar in processor until light and fluffy, about
one minute. Add Grand Marneir and egg yolk and process until
smooth. Transfer to serving bowl. Refrigerate until firm. Bring
to room temperature before serving.

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