I grew up eating plum pudding at Christmas. We used to scour three states to buy the canned stuff before it got sold out. Then I was given this recipe by a friend, and commercial plum pudding has not crossed my lips again. It is well worth the time it takes to gather the ingredients and make the pudding.

Ingredients

16 serv.

raisins↗3⁄4 cup
golden raisins↗3⁄4 cup
currants↗3⁄4 cup
candied orange peel↗1⁄2 cup
almonds, unsalted, chopped↗1⁄2 cup
apple, shredded↗1 cup
beef suet, chopped↗1 cup
flour↗1⁄2 cup
brown sugar↗2⁄3 cup
fresh breadcrumbs↗1 1⁄4 cups
allspice1⁄2 teaspoon
salt↗1⁄4 teaspoon
eggs↗3
brandy, plus extra↗2 tablespoons
lemon juice↗1 tablespoon

Step-by-step instructions

1
Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
2
Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
3
Beat eggs and add to flour mixture.
4
Stir brandy and lemon juice into fruit mixture.
5
Stir fruit into batter.
6
Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
7
Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
8
Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
9
To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!

Source: food.com

Original recipe ↗

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