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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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I grew up eating plum pudding at Christmas. We used to scour three states to buy the canned stuff before it got sold out. Then I was given this recipe by a friend, and commercial plum pudding has not crossed my lips again. It is well worth the time it takes to gather the ingredients and make the pudding. Ingredients:
3/4 cup raisins |
3/4 cup golden raisin |
3/4 cup currants |
1/2 cup candied orange peel |
1/2 cup almonds, unsalted, chopped |
1 cup apple, shredded |
1 cup beef suet, chopped |
1/2 cup flour |
2/3 cup brown sugar |
1 1/4 cups fresh breadcrumbs |
1/2 teaspoon allspice |
1/4 teaspoon salt |
3 eggs |
2 tablespoons brandy, plus extra |
1 tablespoon lemon juice |
Directions:
1. Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
2. Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
3. Beat eggs and add to flour mixture.
4. Stir brandy and lemon juice into fruit mixture.
5. Stir fruit into batter.
6. Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
7. Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
8. Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
9. To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!
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