Plum Pudding

Plum Pudding
  • 16 serves
  • 1:30 Preparation
  • 6:00 Cooking
  • 8:00 Total Time

Ingredients

Add all
  • 2 cups
    (500 mL)

    flour

  • 1/2 tsp.
    (2 mL)

    ground cloves

  • 1/2 tsp.
    (2 mL)

    ground ginger

  • 1/4 tsp.
    (2 mL)

    ground nutmeg

  • 2 cups
    (500 mL)

    breadcrumbs

  • 1 cup
    (250 mL)

    butter

  • 1 1/2 cups
    (375 mL)

    brown sugar

  • 2 cups
    (500 mL)

    currants

  • 1 cup
    (250 mL)

    sultanas

  • 2 cups
    (500 mL)

    mixed candied orange and lemon peel

  • 1 cup
    (250 mL)

    blanched almonds

  • 4

    eggs

  • 3 Tbsp.
    (60 mL)

    whisky or dry sherry

  • 1/2 Tbsp.
    (8 mL)

    almond

  • 2/3 cup
    (170 mL)

    milk

Preparation

Line two 6-cup (1.1 L) pudding moulds with buttered waxed paper.

Sift flour and spices in a large bowl. Add breadcrumbs, butter, sugar, currants and raisins, almonds and candied peel. Mix well.

In another large bowl, beat eggs then mix in almond essence and whisky/sherry. Add dry ingredients, a little at a time, mixing until moist. Stir until dough is of an even consistency.

Divide dough between the two moulds. Cover with buttered waxed paper and aluminum foil. Secure with string.

Place moulds on a rack in a covered kettle of boiling water (water should come two thirds of the way up on the moulds). Steam steadily for 6 hours, replacing the water as it boils away.

Remove puddings from kettle and cool completely before turning them out. Store in a cool place and they will keep for several weeks.

Present the pudding on a large enough platter. In a saucepan, heat 1/4 cup (60 mL) brandy or whisky over medium heat, without bringing it to a boil. Remove from heat, pour over heated pudding and light with a long match

Serve with hard sauce or custard.

Source: Metro