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Recipe of the Week
Traditional Plum Pudding
75g/3oz/ white breadcrumbs
45g/1½oz plain flour
110g/4oz dark brown sugar
110g/4oz sultanas
110g/4oz raisins
110g/4oz currants
50g/2oz nibbed almonds
30g/1oz chopped cherries
50g/2oz mixed peel
½ teaspoon nutmeg
½ to 1 teaspoon mixed spice
pinch of salt
Additional Ingredients:
110g/4oz/1 stick melted butter
1 orange rind and juice
3oz/75gcranberries
2 eggs
Method:
Mix all dry ingredients together in a bowl-includin all the fruit.
Add orange rind, juice, melted butter and eggs and mix well.
Place in a well-greased 1½ pint/850ml/3½-cup bowl.
Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil or alternatively the lid of the pudding bowl on top.
Place the pudding bowl into a large sauce pan half filed with water.
Bring the water to the boil and then reduce to a very gentle simmer.
Steam for six hours, making sure that the water does not boil off.
After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.
On Christmas morning, you will need to steam the pudding for three further hours. The process is the same as before.
Serve with brandy butter
Additional Notes:
Nowadays I tend to use Melted Butter instead of suet so that the pudding can be eaten by all the members of the family-especially vegetarians. It will still be as moist so don't panic!!
Brandy Butter:
110g/4oz/1 stick butter-softened-not melted.
50g/2oz/½ cup icing sugar
50ml/2floz brandy.
Mix all ingredients together until thoroughly combined.
