Christmas Plum Pudding
Makes 2 x 2 pint basins or 4 x 1pint basin.
450g (1 lb) Soft Brown Sugar
450g (1 lb) Currants
225g (8oz) Shredded Suet
225g (8oz) Breadcrumbs
225g (8oz) Sultanas
225g (8oz) Raisins
285ml (10 fl oz) Stout
110g (4oz) Self Raising Flour
110g (4oz)Glace Cherries
55g (2oz) Candied Peel
55g (2oz) almonds, chopped
4 Eggs medium size
1 Apple
1 Lemon (grated rind)
1 Orange (grated rind)
4 tbsp Rum or Brandy
1 tsp Mixed Spice
½ tsp Nutmeg
¼ tsp Cinnamon
Place the suet, flour, breadcrumbs, spices and sugar in bowl and mix thoroughly.
Add the dried fruit, peel and almonds and mix thoroughly.
Mix in the peeled, cored and chopped apple and grated orange and lemon rinds.
In a separate bowl, beat eggs, mix in rum and stout.
Add this mixture to the dry ingredients - stir, very thoroughly
(Traditionally a wish is made whilst stirring).
Pudding should have a "dropping" consistency (if not add a little more stout if needed).
Leave overnight to allow the dried fruit to plump.
The following day grease the basins and tightly pack the mixture in them filling to the top.
Cover each basin with a square of greaseproof paper and a square of cloth or muslin.
Tie with string then tie the corners of the cloth together on top.
Steam puddings for 8 hours, ensuring that the water does not evaporate, topping up with boiling water as needed.
When cooked, allow to cool, remove paper and cloths and replace with a fresh.
Store in a cool, dry place.
Steam for 2 hours and serve with warmed flaming brandy or rum poured over.
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