Instructions
- Soak the dried plums in dark rum for at least 2 hours, or overnight.
- Combine all Pudding ingredients in a large bowl and mix well.
- Grease six ramekins.
- Divide the pudding mixture evenly among the ramekins.
- Steam the puddings for 90 minutes, or until firm.
- Let cool slightly.
- Combine Cognac and Grand Marnier in a small saucepan.
- Warm the brandy mixture in a small saucepan.
- Carefully pour the warm brandy mixture over each pudding and ignite with a long match, allowing the flames to burn for an extended period.
- Serve immediately.
