Plum Pudding | Saveur
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
Ingredients
- 4 tbsp. unsalted butter, softened
- 2 eggs
- <sup>1</sup>⁄<sub>4</sub> cup brandy
- 1 granny smith apple, peeled, cored, and diced
- <sup>1</sup>⁄<sub>2</sub> cup dried currants
- <sup>1</sup>⁄<sub>4</sub> cup raisins
- <sup>1</sup>⁄<sub>4</sub> cup shelled pecans, chopped
- <sup>1</sup>⁄<sub>3</sub> cup dark brown sugar
- 1 cup fresh bread crumbs
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cloves
- Pinch freshly grated nutmeg
- <sup>1</sup>⁄<sub>2</sub> cup sugar
- 1 <sup>1</sup>⁄<sub>4</sub> cups brandy
- <sup>3</sup>⁄<sub>4</sub> cup confectioners' sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
- 1 tbsp. dark rum
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