Georgia Christmas Pudding

Delicious served with Georgia Christmas Pudding Sauce. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 7 hrs
• Serves: 6

Ingredients

• 1⁄2 cup pecans, chopped
• 1⁄2 cup raisins, chopped
• 1⁄2 cup sherry wine
• 1⁄4 cup rum
• 1  teaspoon lemon juice
• 6  egg whites
• 1⁄2 cup sugar
• 1⁄8 teaspoon salt

Directions

1. Soak nuts and raisins in sherry, rum and lemon juice for at least 6 hours, overnight if possible.
2. Preheat oven to 350°F.
3. Beat egg whites until soft peaks form; add sugar and salt.
4. Beat until stiff peaks form; fold in wine-soaked fruit and nuts.
5. Pour into a buttered baking dish and set into a pan of hot water; place in oven and bake for an hour.