English Plum Pudding
|Raisins||1 Cup (16 tbs)|
|Currants/Raisins||1 1⁄2 Cup (24 tbs)|
|Chopped mixed candied fruit||1⁄2 Cup (8 tbs) (Citron, Orange Peel, Lemon Peel)|
|Chopped almonds/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Chopped suet/Ground suet||2 Ounce|
|Milk||1⁄3 Cup (5.33 tbs)|
|Orange juice/4 tablespoons brandy||3 Tablespoon|
Combine all ingredients and mix well.
Pack into a well-greased 1 quart mold.
Cover with aluminum foil and fasten on with string.
Place mold on a trivet in the slow cooker and add about 3 inches of boiling water.
Cover and cook on high 5 to 6 hours.
Remove mold and let stand 15 minutes, Loosen pudding with a knife around edges.
Unmold and serve with Hard Sauce (recipes follow).
Pudding may be cooled at room temperature in mold, refrigerated, and rewarmed by steaming in slow cooker for an hour before serving.