British Plum Pudding

Name: British Plum Pudding
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 16 serving(s)
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; 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

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Preparation 20 MIN

Cooking 7 H
Servings 16

Ingredients
Preparation

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

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.

Note

Freezes well.

British Plum Pudding

Ingredients

Brandy Sauce

Preparation

Note

Healthy Pick