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Plum Pudding

Chef.at.Home's picture
Ingredients
  Golden raisins 3⁄4 Pound (2 cups)
  Shredded suet 3 Cup (48 tbs)
  Raisins 3⁄4 Pound, halved if large (2 cups)
  Currants 6 Ounce (1 cup)
  Chopped candied peel 6 Ounce (1 cup)
  Slivered almonds 3 Ounce, toasted (3/4 cup)
  Lemon 1 , rind grated
  Dark brown sugar 1 Cup (16 tbs)
  Freshly grated nutmeg 3⁄4 Teaspoon
  Eggs 6 , beaten
  Brandy 175 Milliliter (1 wineglass)
  Milk 1 Cup (16 tbs)
Directions

Combine all the ingredients, mixing thoroughly.
Put the mixture into a buttered 2-quart steaming mold.
Cover with a circle of wax paper.
If you are using a steaming mold with a clip-on lid, just clip it on.
Otherwise, tie on a cloth cover and knot the corners on top to prevent them from trailing in the water.
Put the pudding into a saucepan and half fill the pan with boiling water.
Cover the pan with a lid, and put onto the heat.
Steam the pudding for 5-6 hours, replenishing the boiling water in the saucepan from time to time, to prevent it boiling dry.
Allow to cool, then recover with a fresh cloth or paper.
To reheat the pudding on Christmas Day, steam again for 1 1/2-2 hours.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Plum
Interest: 
Healthy

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