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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.
- 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
- Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
- Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
- Beat eggs and add to flour mixture.
- Stir brandy and lemon juice into fruit mixture.
- Stir fruit into batter.
- Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
- 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).
- Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
- 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!