British Plum Pudding

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READY IN: 7hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180 °C (350 °F).
  • Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
  • In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
  • Divide the batter between the pans. Cover and seal tightly with aluminum foil.
  • Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
  • Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
  • In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
  • Tips: Freezes well.
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