How do you make the perfect plum pudding?

Christmas Plum Pudding



2 cups sultanas (golden raisins)

1 1/2 cups raisins (chopped)

1 cup prunes (chopped)

1 cup mixed peel, chopped (mixed candied fruit)

1 lemon, zest of

1 orange zest

1/2 cup blanched almonds, chopped

1 large carrot, grated

250 g butter

2 cups soft white breadcrumbs

1 cup brown sugar

1 cup plain flour

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon mixed spice (I think pumpkin pie spice is similar)

4 eggs

1/2 cup milk

200 ml stout beer (Guiness is OK)

50 ml brandy



Grease 2 large pudding basins.

Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.

(I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.

Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.

Mix egg, milk, stout, brandy and rinds together.

Mix the moist and dry ingredients together.

(I find this easier to do with my hands).

Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.

Cover with greasproof paper, then two thicknesses of aluminum foil.

Tie securely with string.

Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.

As the water boils away replace with more boiling water.

On the day the pudding is to be served, boil for 1 hour mmore.

Serve with cream, icecream, custard or brandy sauce (or all of these!).

Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.

We also love the leftovers cold or re-fried in butter!

How do you make the perfect plum pudding?
I have never tried that.

But I know this special Pulm Orchard.



http://www.stringersorchard.com/

Happy New Year...?