Traditional Plum Pudding
Plum pudding has been served in Britain on special occasions for hundreds of years. A flaming version took center stage at Christmas dinner at Downton.  Families gather on Stir up Sunday to make their puddings; the last Sunday before Advent.
Traditional Plum Pudding
Plum pudding has been served in Britain on special occasions for hundreds of years. A flaming version took center stage at Christmas dinner at Downton.  Families gather on Stir up Sunday to make their puddings; the last Sunday before Advent.
Servings Prep Time
12 to 15servings 30minutes
Cook Time
2 1/2 – 3 hours
Servings Prep Time
12 to 15servings 30minutes
Cook Time
2 1/2 – 3 hours
Ingredients
Instructions
  1. In a large bowl stir together suet, almonds, raisins, currants, candied peel, prunes, flour, bread crumbs, cinnamon, nutmeg, and allspice.
  2. In another bowl beat together butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in milk and rum. Using a large spoon, stir half of the fruit mixture into the egg mixture until well combined. Stire in remaining fruit mixture.
  3. Grease and flour a 6 cup (1.5 litre) pudding mold or metal bow. Spoon in pudding mixture, packing lightly. Cover with lid or seal with tin foil.
  4. Place mold in rack of steamer or rack in large pot. pour in enough boiling water to come two-thirds of thew ay up the sides of the mold. Cove and simmer on low heat, adding more boiling water as necessary, for 2 1/2 – 3hours or until tester inserted in center comes out clean.
  5. Unmold pudding onto serving dish and serve with sweet sauce. Makes 12 to 15 servings.
Recipe Notes

*Suet is the hard fat which comes from around the kidneys of cows and sheep. If you want be true to the recipe, find a butcher which would be the most reliable source for suet as you might end up with suet used in bird feeders. Suet has a high melting point, so serves as a place-holder in puddings and crusts when the dough has begun to set, and long after other fats would have melted. As a result, the structure of the pudding is already defined by the time the suet melts, leaving thousands of tiny air holes that give the pudding a light and smooth texture. If you do wish to use a substitute, go with solid vegetable shortening, but it won’t be the same.

 

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