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English Plum Pudding

This dessert is traditionally served at Christmastime.

Recipe Ingredients

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins

1/2 cup currants

1/4 cup cut-up candied fruit peel

1/4 cup cut-up candied cherries

1/4 cup chopped walnuts

3/4 cup soft bread crumbs

1 cup (4 ounces) ground kidney suet

1/2 cup packed brown sugar

2 eggs, beaten

1 tablespoon brandy

1/4 cup brandy (optional)

Hard Sauce

Method

Mix flour, spices, baking soda and salt. Stir in fruit, walnuts and bread crumbs. Mix suet, brown sugar, eggs and 1 tablespoon brandy; stir into flour mixture. Pour into well-greased 4-cup mold; cover with aluminum foil. Place mold on rack in Dutch oven; pour boiling water into Dutch oven to rack level. Cover and boil over low heat until wooden pick inserted in center comes out clean, about 3 hours, adding boiling water if necessary.

Remove mold from Dutch oven; unmold. Heat 1/4 cup brandy until warm; ignite and pour over pudding.

Serve with Hard Sauce.

Yields 8 servings.

Hard Sauce:

1/2 cup butter or margarine, softened

1 cup confectioners' sugar

2 tablespoons brandy

Beat butter, confectioners' sugar and brandy until smooth.

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