Plum Pudding
- Ingredients:
- 16
- Serves:
-
1
ingredients
- 1 cup seedless raisin
- 1 cup dried currant
- 1⁄4 lb mixed candied fruit peel, diced
- 2 1⁄2 cups beef suet, diced
- 2 cups flour
- 1 cup brown sugar
- 1 teaspoon clove
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 lemon, rind of, grated
- 2 large eggs
- 1 cup light cream
- 1⁄4 cup brandy
- 2 tablespoons brandy, heated
- to taste whipped cream
directions
- In a deep mixing bowl combine the raisins, currants, candied fruit peel, beef suet, flour, brown sugar, spices, salt and lemon rind.
- Blend the ingredients thoroughly.
- In another bowl beat the eggs with the cream and brandy.
- Pout over the dried fruit mixture and blend well.
- Cover the bowl and let stand i n a cool place for 12 hours.
- Transfer to a large pudding mould.
- Cover tightly with waxed paper and foil.
- Place in a deep pan.
- Add enough boiling water to reach 1/3 the way up the side of the mould.
- Cover the pan and steam for 4-1/2 hours, adding more water as necessary.
- When cooked, remove from the water and let stand until cooled.
- Cover with fresh waxed paper and foil.
- Refrigerate for 2 weeks for best flavour.
- To serve the pudding, steam a second time for 2 hours.
- Turn the pudding onto a heated serving plate. Pour on the hot brandy and light. Serve with whipped cream.
- Flaming Christmas Pudding To achieve the flaming pudding effect: Take a large heavy metal spoon and pour full of brandy.
- Warm the spoon over a flame (candle or low gas flame) or stove element, until hot. Promptly pour brandy over pudding, strike a match and touch the surface of the pudding with it. Bring the pudding to the table. Let the flame burn out on its own.
- (Have someone dim the lights before the "en trance" of the pudding.) The flame will not last long, unless you have one whacking great spoonful of hot brandy.
- For Safety: Ensure that you do not have any paper decorations hanging enroute to the dining room.
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