Any good reciepes for Plum Pudding? (Christmas Pudding)?

ENGLISH PLUM PUDDING (Christmas)



1 c. granulated sugar

1 c. flour

1 c. beef suet (grated)

1 c. bread crumbs

1 c. raisins or currants

1 c. apple, peeled %26amp; grated

1 c. pitted dates

1 c. walnuts (chopped fine)

1 c. milk

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. nutmeg

1 tsp. baking powder

1/2 tsp. soda



HARD SAUCE:



1 c. brown sugar

3/4 c. water

1 tbsp. cornstarch

2 tbsp. butter

Bourbon to taste



Mix all ingredients together. Spoon into 4 wide mouth quart canning jars. Put lids on jars. Cook in boiling water in cold-pack canner for 3 hours. Remove from water. Cool. Let age 2 weeks to a year. Reheat in boiling water or microwave. Serve with hard sauce.



Mix together the ingredients for hard sauce, except the bourbon. Cook until clear, then add the bourbon. Spoon over Plum Pudding.



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Any good reciepes for Plum Pudding? (Christmas Pudding)?
Hi, Here is a very old recipe for plum pudding. Enjoy!



Ingredients:

1 1/2 cup soft Breadcrumbs

1 cup seedless Raisins

1 cup Currants

1 cup chopped Dates

1 cup chopped Cherries (red and/or green)

1 cup roughly chopped pitted Prunes

1 cup cooked Apple chunks

1/4 cup of Lemon Peel (or some lemon juice)

1/2 cup chopped dried Apricots, Apples etc

1/2 cup chopped Walnuts

1/2 cup butter

1 cup Flour

1 teaspoon Baking Powder

1/4 teaspoon Bicarbonate of Soda

1/4 teaspoon Salt

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Cloves

1/2 teaspoon Allspice

1/4 teaspoon Mace

1/2 cup ground Suet

1/2 cup brown Sugar

2 Eggs

1/2 cup Molasses

1 cup Brandy

1/2 cup milk

1/2 cup orange Marmalade



Directions:

Mix fruit, nuts and breadcrumbs and set aside. Stir together flour, baking powder, bicarb, suet, salt and spices. Cream butter and sugar well and add beaten eggs slowly beating well constantly. Blend in molasses. Mix milk and brandy together and add to the creamed mixture alternately with the flour mix beating well as you add. Finally fold in the fruit mix well and the marmalade. Add a little gravy browning mixing well to make it a dark colour if necessary. Grease a pudding basin and fill 2/3 full with the pudding mixture. Cover with a layer of greaseproof paper then aluminum foil and tie well (Strong elastics work well but put three on in case of breakage !)



I use the trivet from the pressure cooker in the bottom of a deep pot. Fill with a couple of inches of water and put the basin in and the lid on. Steam for 6 hours....it's important of course not to get any water into the basin so bring to the boil slowly and keep the water level low enough not to boil up. After 6 hours take out and uncover straight away to let the surface dry well (Leave it overnight loosely covered if necessary - it must NOT have a wet surface) When cold wet the surface with about 1/4 cup of brandy (this adds flavour but also sterilizes the surface so it does not mold while seasoning) Cover with a layer of greaseproof and a layer of foil again trying tightly and put it in the cold room for about 3+ weeks to season and blend the fruit flavours. When preparing - steam again 4 hours very gently without changing the cover.