Recipe by ChefDebs
My Mother made these for Christmas every year, from her Mothers recipe. Even though I live in the States now, I continue the tradition. This usually makes 3 pudding basins. These plum puddings are much lighter and tastier than any you can buy in the stores.I bring the pudding in at the end of the meal with it flaming, by pouring warmed rum over the top and setting alight.Also I hide quarters in the pudding ( Its lucky to find something silver in the pudding ) Just warn people as you woudnt want anyone inhaling or swallowing the coins--!!!!!!! Along side i offer rum sauce, brandy butter and vanilla ice cream. P.S If you cant find candied orange and lemon rinds ( as I cant ) substitute candied fruit cake mix . All the family members give the pudding a stir and make a wish at the same time, while making it..I HAVE NO IDEA WHY, just something i can remember my Mother calling me in to do while she was making them.
- 8 ounces currants
- 8 ounces golden raisins
- 8 ounces currants
- 3 ounces candied lemon peel
- 3 ounces candied orange peel
- 8 ounces peeled and chopped apples
- 1⁄2 cup dark rum
- 2⁄3 cup Guinness stout
- 1 lb suet
- 1 lb fresh breadcrumb
- 1⁄2 lb all-purpose flour
- 2 ounces ground ginger
- 1⁄3 ounce ground apple pie spice
- 8 ounces slivered almonds
- 8 ounces brown sugar
- 1⁄2 orange, juice and rind of, grated
- 1⁄2 lemon, juice and rind of, grated
- 3 eggs, beaten
Directions See How It's Made
- Soak the Candied orange and lemon rinds, sultanas, raisins, currants and apples in the rum and the Guiness overnight.Do not drain.
- In a large bowl, mix the breadcrumbs,suet,.
- flour, ginger, apple pie spice,sugar, slivered almonds and the rinds of the lemon and orange.
- Add the orange and lemon juice, the beaten eggs and the soaked fruit with the soaking liquor. Mix well with a wooden spoon.
- Pour into white earthenware pudding basins and press down into the bowls.
- Cover with greaseproof paper and cover tightly with foil, wrapping cooking string tightly around the rim of the bowls.
- To cook, immerse the bowl into a large saucepan of simmering water for 4 hours. Make sure the water only comes 3/4 up the side of the bowl and cover the saucepan tightly.
- IMPORTANT: Do not let the saucepan boil dry; keep topping with water when needed. And keep the water at a low simmer, you dont want the water to cover the top of the pudding.
- To serve remove bowls from the water, let cool slightly and remove foil and greaseproof paper . run a thin knife around the edge of the pudding and invert onto a serving platter.