Plum Pudding (1) Recipe
Ingredients:
- # 8 oz. (225g) figs, roughly chopped
- # 8 oz. (225g) stoned prunes, chopped
- # 2 oz. (50g) mixed peel
- # 6 oz. (150g) sultanas
- # 2 oz. (50g) blanched almonds, chopped
- # 1 dessert apple, peeled, cored and coarsely grated
- # 3 pieces of stem ginger, chopped
- # 3 oz. (75g) self-raising flour
- # 6 oz. (150g) browned breadcrumbs
- # 4 oz. (100g) shredded suet
- # 6 oz. Soft dark brown sugar
- # 3 tablespoons of clear honey
- # half a teaspoon of mixed spice
- # 1 teaspoon of grated nutmeg
- # 3 eggs, beaten
- # pinch of salt
- # quarter pint (140ml.) barley wine
Directions:
- # Grease 2 x 1.5 lb. (675g) pudding basins with lard
- # Place all the fruit and dry ingredients in a large bowl and mix well
- # Beat together the eggs, honey and wine then add to the fruit mixture and stir well
- # Share the mixture between the two pudding basins
- # Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
- # Tie securely with string
- # Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
- # Steam the puddings for 4 hours, topping up with boiling water as necessary
- # If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
- # Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
- # To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
- # Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holly