Spicy Plum Pudding Recipe
Ingredients
| Sultanas | 1 Pound | |
| Raisins | 1 Pound | |
| Peel | 1/2 Pound, mixed | |
| Currants | 1 Pound | |
| Apple | 1 Pound, grated | |
| Suet | 1/2 Pound | |
| Fine dried bread crumbs- 1 lb | ||
| All purpose flour | 1/2 Pound | |
| Demerara sugar- 1 lb | ||
| Cinnamon powder | 1 Teaspoon | |
| Allspice powder- 1/2 teaspoon | ||
| Nutmeg powder | 1/2 Teaspoon | |
| Clove powder | 1/2 Teaspoon | |
| Eggs- 4 no-€™s, beaten | ||
| Ale/ Beer- as required | ||
| Brandy/ Rum- 1/3 cup | ||
| Butter for greasing | ||
Directions
GETTING READY
1. In a large sized bowl, combine all the fruits and soak overnight in brandy or rum.
2. In medium sized flour, sieve flour along with spice powders. Keep aside.
3. In a medium sized bowl, combine beaten eggs with ale or beer to make 1 pint liquid (2 cups).
4. Grease small pudding bowls and keep aside.
MAKING
5. Once soaked well, add breadcrumbs, suet and sugar to fruit mixture and mix well using a rubber spatula.
6. Add flour mixture and mix well.
7. Add egg-beer mixture and fold gently till well combined.
8. Transfer mixture on to greased bowls, filling only up to ¾ their height.
9. Seal each with muslin cloth and tie with string to keep intact.
10. Place on a covered hot water bath/ steamer and steam for 5 hours or till done.
SERVING
11. Serve warm.
1. In a large sized bowl, combine all the fruits and soak overnight in brandy or rum.
2. In medium sized flour, sieve flour along with spice powders. Keep aside.
3. In a medium sized bowl, combine beaten eggs with ale or beer to make 1 pint liquid (2 cups).
4. Grease small pudding bowls and keep aside.
MAKING
5. Once soaked well, add breadcrumbs, suet and sugar to fruit mixture and mix well using a rubber spatula.
6. Add flour mixture and mix well.
7. Add egg-beer mixture and fold gently till well combined.
8. Transfer mixture on to greased bowls, filling only up to ¾ their height.
9. Seal each with muslin cloth and tie with string to keep intact.
10. Place on a covered hot water bath/ steamer and steam for 5 hours or till done.
SERVING
11. Serve warm.
Chef
