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Plum pudding

Ingredients

  1. Step 1 85g self-raising flour
  2. Step 2 ¾ tsp ground mixed spice
  3. Step 3 140g shredded suet
  4. Step 4 85g fresh white breadcrumb
  5. Step 5 140g dark muscovado sugar
  6. Step 6 140g raisin
  7. Step 7 140g sultana
  8. Step 8 140g currant
  9. Step 9 25g mixed candied peel , chopped
  10. Step 10 finely grated zest and juice of 1 small orange
  11. Step 11 finely grated zest and juice of 1 small lemon
  12. Step 12 25g glacé cherry , chopped (optional)
  13. Step 13 1 small carrot , grated
  14. Step 14 3 tbsp sweet stout (we used Mackeson)
  15. Step 15 2 tsp black treacle
  16. Step 16 brandy , to feed
Plum pudding
Calories: 481 Carbohydrate: 77 g Protein: 6 g Fat: 17 g
Cook time: 480 minutes Prep time: minutes Total time: 480 minutes Servings: 8

TAGS

Dessert Dinner Lunch British Josh Eagleton carrot Christmas pudding Dark Figgy pudding Fruity Jeni Wright Make Ahead Plum pudding Stout Suet Sultana

Directions

  1. Step 1 Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
  2. Step 2 Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
  3. Step 3 Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
  4. Step 4 Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.