British Plum Pudding
Preparation
20 MIN
Cooking
7 H
Servings
16

British Plum Pudding

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

  1. Preheat the oven to 180 °C (350 °F).
  2. Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
  3. In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
  4. Divide the batter between the pans. Cover and seal tightly with aluminum foil.
  5. 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.
  6. 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.

  1. In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.

Note

Freezes well.