Royal Pudding a la Belle Indienne

By John, 31 December, 2012

Description

Royal Pudding a la Belle Indienne This is not your mom's Royal brand pudding product!

I made this for Annette's big birthday almost a year after she had read about it and set her steel will upon it. It's some trouble, but in the end it is well worth the trouble and the wait - what a spectacle!

Yield

24 Servings

Preparation time

3 hours

Ingredients

1 spongecake (dried to crumbs)

1 t Cinnamon

1 t Cloves

1 t Nutmeg

1⁄2 c almonds (blanched, chopped)

1⁄2 c pistachios (blanched, chopped)

1 1⁄2 c Flour

3⁄4 t Salt

1 pn Baking Soda

3 Eggs

3 T Pineapple (chopped candied)

3 T Pears (chopped candied)

2 c Heavy Cream

1⁄4 c Rum (medium-dark)

1 c Sugar

1 c Currants (finely chopped)

3 T Citron (chopped candied)

3 T Angelica (chopped candied)

3 T Cherries (chopped candied)

3 T Apricots (chopped candied)

1 1⁄2 t Baking Powder

Instructions

Combine all ingredients in sensible fashion. Pack lightly into a buttered 2-quart mold and cover with parchment paper and lid or foil. Boil for 3-3.5 hours at a good steady boil. Cool in the boiling water overnight. The next day, boil for 30 minutes more, then unmold. Splash with half a cup of rum and set ablaze, taking appropriate precautions in defense of life, property, and wedded bliss. Serve with Sauce a la Belle Indienne.

Notes

The biggest trick to this is finding all the ingredients. I never did find the candies pears, but the result was spectacular nonetheless.

Source

The Gourmet Cookbook, Volume I