This is the best Christmas Plum Pudding I have ever tasted. When my Mum passed on 5 years ago, I took on the family responsibility of cooking the Christmas pudding with some trepidation, however it turned out well, came out of the pudding bowl beautifully, and has remained on the Christmas menu ever since. Phew, what a relief!! It is now time to start thinking about Christmas fare again, and as this tastes better after being left to develop for a couple of months, it's time to start cooking.
1 1/2 lb sultanas
2 oz mixed peel
1/2 lb raisins
1/4 lb currants
2 oz. Glace cherries
2 oz Almonds
1/2 lb butter or marg.
3 tablsp. Brandy or sherry (some extra for flambe if you wish)
1/2 lb. Brown sugar
1 grated carrot
6 oz flour
1 level teasp mixed spice
1/4 level teasp. bi-carbonate soda
6 oz. soft breadcrumbs
N.B. Mixed fruit can be used to the equiv. weight of fruit listed above.
Prepare fruits. Add brandy or sherry. Cover. Allow to stand overnight. Cream shortening (butter) and sugar. Add eggs one at a time, beat well with each addition. Add fruit and carrot. Add sifted flour, spice, bi-carbonate of soda and breadcrumbs. Grease pudding steamer well and 3/4 fill with mixture. Seal. If using pudding cloth, flour and tie securely, allowing space for expansion. Place in a saucepan of boiling water with water level about half way up sides of basin. Cook for 4 hours in large pot on gentle simmer being careful not to let the water run dry, cool and keep in cupboard, and then gently simmer again in the large pot for 2 hours on day of reheating (Christmas Day) .
This should be served with my Yummy Boiled Egg Custard.