Prep 20 mins
Cook 3 hrs
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.
- 177.44 ml raisins
- 177.44 ml golden raisin
- 177.44 ml currants
- 118.29 ml candied orange peel
- 118.29 ml almonds, unsalted, chopped
- 236.59 ml apple, shredded
- 236.59 ml beef suet, chopped
- 118.29 ml flour
- 158.51 ml brown sugar
- 295.73 ml fresh breadcrumbs
- 2.46 ml allspice
- 1.23 ml salt
- 3 eggs
- 29.58 ml brandy, plus extra
- 14.79 ml 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!