Recipe Archives->Desserts Pudding->Plum Pudding 07

Plum Pudding
                                                                               
1 1/2 cups soft breadcrumbs
1 cup seedless raisins
1 cup currants
1 cup chopped dates
1 cup chopped cherries (red & green)
1 cup roughly chopped pitted prunes
1 cup cooked apple chunks
1/4 cup lemon Peel (or some lemon juice)
1/2 cup chopped dried apricots, apples etc
1/2 cup chopped walnuts
1/2 cup butter
1 cup flour
1 tsp baking powder
1/4 tsp bicarb of soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp allspice
1/4 tsp mace
1/2 cup ground suet
1/2 cup brown sugar
2 eggs
1/2 cup molasses
1 cup brandy
1/2 cup milk
1/2 cup marmalade

Mix fruit, nuts and breadcrumbs and set aside.

Stir together flour, baking powder, bicarb, suet, salt and spices.
Cream butter and sugar well and add beaten eggs slowly beating well
constantly. Blend in molasses.

Mix milk and brandy together and add to the creamed mixture alternately
with the flour mix beating well  as you add.

Finally fold in the fruit mix well and the marmalade.  Add a little
gravy browning mixing well to make it a dark colour if necessary.
Grease a pudding basin and fill 2/3 full with the pudding mixture.
Cover with a layer of greaseproof paper then aluminum foil and tie
well.

I use the trivet from the pressure cooker in the bottom of a deep
pot.  Fill with a couple of inches of water and put the basin in
and the lid on.  Steam for 6 hours. It's important of course not
to get any water into the basin so bring to the boil slowly and
keep the water level low enough not to boil up. After 6 hours take
out and uncover straight away to let the surface dry well (Leave
it overnight loosely covered if necessary - it must NOT have a wet
surface). When cold wet the surface with about 1/4 cup of brandy
(this adds flavour but also sterilizes the surface so it does not
mold while seasoning). Cover with a layer of greaseproof and a layer
of foil again tying tightly and put it in the cold room for about
3+ weeks to season and blend the fruit flavours.

When preparing - steam again 4 hours very gently without changing
the cover.

Printable version: plum-pudding07.txt.