Christmas Plum Pudding

Recipe by JustJanS
READY IN: 6hrs
YIELD: 2 puddings
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease 2 large pudding basins.
  • Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
  • (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
  • Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
  • Mix egg, milk, stout, brandy and rinds together.
  • Mix the moist and dry ingredients together.
  • (I find this easier to do with my hands).
  • Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
  • Cover with greasproof paper, then two thicknesses of aluminum foil.
  • Tie securely with string.
  • Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
  • As the water boils away replace with more boiling water.
  • On the day the pudding is to be served, boil for 1 hour mmore.
  • Serve with cream, icecream, custard or brandy sauce (or all of these!).
  • Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
  • We also love the leftovers cold or re-fried in butter!
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