British Plum Pudding
- 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
- 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
- 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.