Plum Pudding

Place water, currants, figs, and raisins in a medium saucepan. Bring to a boil over medium-high. Boil, stirring occasionally, until almost all liquid has evaporated, about 10 minutes. Remove from heat. Let cool completely, about 1 hour.

脉搏面包屑，红糖，面粉，肉桂，盐，肉豆蔻和食物加工机中的丁香和丁香，直到结合良好，地磨碎，大约15个豆类。亚搏电竞增加缩短；脉冲直到混合物开始凝结，10至14脉冲。搁置。

在一个大碗中搅拌鸡蛋，直到泡沫。在白兰地搅拌。搅拌面包屑混合物，生姜，橙皮和冷却的醋栗混合物，直至充分混合。

将金属丝架放在大块的底部。缩短2至2 1/2夸脱玻璃或陶瓷碗润滑。汤匙布丁混合物进入碗中。用铝箔紧紧盖住。将碗放在电线架上的汤锅中（如果需要的话，用一块铝箔形成吊带，将碗轻轻放入汤匙中）。小心地将足够的沸水倒入汤锅中，以达到碗侧面的一半。将倒置的盘子放在箔纸覆盖的碗上，然后用盖子盖住汤锅。将覆盖的汤锅放在中火上，然后将水煮沸。将热量降低至中低，然后轻轻煮沸，直到布丁略微膨化并且结实，大约3 1/2小时，根据需要用沸水加油以维持原始水位。

从火上移开。小心地从汤锅中取出碗，发现碗，然后冷却，直到碗温暖到触摸，约2小时。

Gently shake bowl back and forth to loosen pudding from bowl. Place a large piece of aluminum foil on a large plate. Invert pudding onto prepared plate. Wrap pudding tightly with foil, and place in a large ziplock plastic bag. Seal bag, and let stand at room temperature for 3 days. (After the 3 days, the pudding can be refrigerated up to 2 months).

Unwrap pudding, return pudding to bowl, cover with foil, and repeat procedure in Step 4, gently boiling over medium-low until a thermometer inserted in center of pudding registers 160°F, about 2 hours. Remove from heat. Uncover bowl, and invert pudding onto a platter. (Alternatively, preheat oven to 300°F. Unwrap pudding and transfer to a large sheet of aluminum foil that has been lightly coated with cooking spray; wrap tightly in foil. Place on a baking sheet, and bake in preheated oven until a thermometer inserted in center of pudding registers 160°F, about 1 hour. Unwrap pudding, and invert onto a platter.)

搅拌糖粉，黄油，橙皮和盐，带有带有桨叶附件的立式搅拌机，从低速开始，并逐渐将搅拌机速度提高到中等，直到混合物轻又蓬松，大约5分钟。随着混音器的中低速运行，逐渐淋上白兰地毛毛雨，直到光滑而乳脂状，大约1分钟，偶尔停下来刮擦碗的侧面。可以覆盖并冷藏辣酱长达1周。使用前，将调味料带到室温。

Lightly dust pudding with powdered sugar; slice and serve with hard sauce.