---------- Recipe via Meal-Master (tm) v8.03
  Categories: Desserts
       Yield: 1 recipe
       2 c  Chopped walnuts
   1 3/4 c  Dried currants
   1 3/4 c  Golden raisins
     3/4 c  Chopped candied orange peel
     3/4 c  Chopped candied lemon peel
     1/2 c  Chopped candied citron
       1 c  All purpose flour
       1 ts Salt
       1 ts Ground allspice
     1/2 ts Ground ginger
       2 c  Dried fresh breadcrumbs,
            -lightly toasted
       1 c  Light brown sugar, firmly
       3    Eggs, beaten to blend
     1/3 lb Ground suet
       1    Granny Smith apple, cored
            -and finely chopped
       1    Carrot, peeled and grated
     1/4 c  Fresh orange juice
     1/4 c  Grand Marnier
     1/4 c  Cognac
 -----------------GRAND MARNIER HARD SAUCE-----------------
       1 c  Unsalted butter, room temp
       3 c  Powdered sugar, sifted
     1/4 c  Grand Marnier
       1    Egg yolk
   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. (Can be stored in refrigerator up to three
   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:
   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.
   Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly,
   O. Submitted By RUFUS@MELBPC.ORG.AU  On   TUE, 28 NOV
   1995 171617 +1100