Granny's Plum Pudding
- Ready In:
- 4hrs 30mins
- Ingredients:
- 18
- Yields:
-
3 pudding bowls
- Serves:
- 24
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!