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Plum Pudding

Flavor.of.Europe's picture
  Flour 1⁄2 Cup (8 tbs)
  Currants 3⁄4 Cup (12 tbs)
  Breadcrumbs 1 1⁄2 Cup (24 tbs)
  Sultana raisins 3⁄4 Cup (12 tbs)
  Brown sugar 1 Cup (16 tbs)
  Candied fruit peel 12 Cup (192 tbs)
  Chopped suet 1⁄4 Cup (4 tbs)
  Chopped almonds 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Apple 1 , peeled and grated
  Nutmeg 1⁄2 , grated
  Grated lemon rind 1
  Lemon 1 , juiced
  Mixed spices 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Eggs 3
  Seedless raisins 3⁄4 Cup (12 tbs)
  Stout 1⁄2 Cup (8 tbs)

Mix the flour with the breadcrumbs, sugar, suet, salt, and spices.
Add fruit, peel, nuts, apple, and lemon rind.
Beat the eggs and add to the stout and lemon juice.
Pour over the dry ingredients and mix thoroughly.
You want a soft consistency.
Moisten with more stout if too dry.
Pour into greased 6 inch bowls and cover with wax paper, then with floured pudding cloths, and secure them well at the sides.
Boil them in a large pot, with the water coming three quarters way up the sides of the bowls, for 5 to 6 hours.
Add more water when necessary.

Recipe Summary

Lacto Ovo Vegetarian

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