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Brandy Plum Pudding

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Ingredients
  Dry currants 1⁄2 Cup (8 tbs)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Brandy 1⁄3 Cup (5.33 tbs)
  Chopped nuts 1⁄2 Cup (8 tbs)
  Chopped citron 1⁄2 Cup (8 tbs)
  Candied orange peel 1⁄2 Cup (8 tbs)
  Apple 1 , grated
  Sugar 1⁄2 Cup (8 tbs)
  Sifted all purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Suet 1 Cup (16 tbs), finely chopped
  Milk 1 1⁄2 Cup (24 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Brandy 1⁄2 Cup (8 tbs)
  Brandy hard sauce 1⁄2 Cup (8 tbs) (adjust quantity as needed)
Directions

Soak currants and raisins overnight in brandy; add to nuts, citron, orange peel and apple.
Add dry ingredients sifted together.
Stir in suet, milk, and molasses.
Pour into two buttered 1 1/2-quart molds.
Cover tightly with a lid or double thickness of wax paper or aluminum foil; secure with string.
Place on rack in bottom of large kettle and add boiling water to half cover mold.
Cover and steam for 3 hours.
Unmold on large serving platter.
Decorate top with sprig of holly; pour 1/4 cup heated and flaming brandy over pudding.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Ingredient: 
Plum
Preparation Time: 
5 Minutes

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