Prep 3 hrs
Cook 8 hrs
This recipe has been in my family since as long as I can remember. We have it every year for Christmas Dinner. The original recipe comes from the Welsh side of my family. It's a very black plum pudding in the oldest tradition. It has everything but the kitchen sink in it, as well as a lot of rum. It's rumoured there are pirates in the Welsh side of my ancestry, which might explain the rum. Start the puddings about 2 weeks before Christmas as it needs to age and mellow. Some people say you should start your pudding 3 months before, but I think that's a bit extreme. It makes two puddings, one for Christmas and one for New Years' Day. -- Yo, ho, ho, and a Merry Christmas!
- 2 cups mixed candied fruit
- 1 cup chopped mixed nuts (walnuts, almonds, hazelnuts)
- 1⁄2 cup raisins
- 1⁄2 cup currants
- 1 cup chopped dried fruit (dates, figs, dried cherries)
- 1 cup rum
- 1 teaspoon lemon peel
- 1 teaspoon orange peel
- 1 medium chopped peeled apple
- 1 carrot, peeled and shredded finely
- 1⁄2 lb suet
- 1 cup flour
- 2 cups fine breadcrumbs
- 1 cup brown sugar
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground mace
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 3 eggs
- 1⁄4 cup fruit juice (orange is best)
- 1⁄2 cup butter, softened
- 1 1⁄2 cups powdered sugar
- 1 teaspoon vanilla extract
- The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
- Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
- Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
- Mix the ingredients thoroughly.
- Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
- Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
- Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
- Place puddings in steamers and steam for 6 hours.
- Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
- Return the pudding to the steamer and steam for 2 hours more.
- To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
- Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
- To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
- Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.