Plum pudding
(1)
11 hours
This Christmas pudding still fills me with nostalgia when I make it, I always helped my mother to make it in early November. I make it as early as possible to let it mature. It's still written on the original paper. My 4 children and 8 grandchildren look forward to it every Christmas.
Mors
3 people made this
Ingredients
Serves: 12
- 200g soft breadcrumbs
- 200g dark soft brown sugar
- 200g raisins
- 200g sultanas
- 150g currants
- 125g grated butter (or 150g finely grated suet)
- 125g candied peel
- 75g plain flour
- 3 eggs
- 1 large cooking apple, grated
- 75g chopped blanched almonds
- 1 lemon, zest and juice
- 1 egg cup whisky
- 1 small bottle Guinness
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Method
Prep:1hr ›
Cook:2hr ›
Extra time:8hr resting ›
Ready in:11hr
- Sift flour with salt and spices.
- Beat eggs. Mix everything together with stout and whisky. Get the family and any callers to have a stir and make a wish ( this is very important!). Cover and leave overnight.
- Next day stir well again and fill into 2- 3 pint bowls (bowls must be well greased). Cover with foil and steam for 6 hours.
- Allow 2 hours cooking time to heat through, on the day, before eating. Keeps well in the fridge!
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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this is the 3rd year of using this recipe the family love it .. I also adapt it to a gluten free recipe for myself by just exchanging the breadcrumb for gluten free bread and using gluten free flour and 1 tsp of baking powder - 19 Nov 2012