Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Comfort Food
Gourmet Gifts
Healthy
Holidays
Holiday Desserts
Holiday main dishes
Homemade Recipes
Isabelle's Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
British Plum Pudding
(1)
Rate this recipe
Preparation
20 min
Cooking
7 h
Servings
16
Nut-free
Lactose-free
Categories
Ingredients
1/2 lb (225 g) beef suet, finely chopped
6 cups (1.5 litres) fresh raisin bread crumbs
4 cups (1 litre) golden raisins
1 1/2 cups (375 ml) raisins
1 cup (250 ml) mixed candied fruit
1 cup (250 ml) candied citrus peel
10 eggs
2/3 cup (150 ml) brandy
1/3 cup (75 ml) orange juice
Brandy Sauce
2 cups (500 ml) brown sugar
1/4 cup (60 ml) flour
1/4 cup (60 ml) butter, softened
1/2 cup (125 ml) water
1/4 cup (60 ml) brandy
Preparation
Preheat the oven to 180 °C (350 °F).
Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
Divide the batter between the pans. Cover and seal tightly with aluminum foil.
Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
Note from Ricardo
Freezes well.
Personal Note