My Family Plum Pudding
Watch Clodagh Make This Here
Makes 2 x 1 litre puddings
INGREDIENTS:
220g each of sultanas, currants and raisins
170g cut mixed peel
100ml brandy, rum or whiskey
250ml stout
juice and zest of 1 orange
230g plain flour
1 tsp of grated nutmeg, cinnamon and ground ginger
50g chopped almonds
200g soft dark brown sugar
220g shredded suet
100g dried white breadcrumbs
3 eggs, whisked
METHOD:
1. Place all the dried fruit in a bowl, pour in the stout, brandy and orange juice and zest. Stir well, cover and leave to soak overnight. The next day lightly butter two x 1 litre pudding basins and line each base with a disc of baking parchment. Put a 35.5cm (14in) square of foil on top of a square of baking parchment of the same size, and lightly grease with butter. Fold a 4cm (11/2in) pleat across the centre and set aside.
2. In a large bowl, sift the flour and add the spices and nutmeg, almonds, sugar, suet, soaked fruit, whisked eggs and breadcrumbs. Stir really well with a wooden spoon until all the ingredients are well combined.
3. Divide the mixture between the two pudding basins, and press the pudding mixture down with the back of a spoon. Cover each pudding with the prepared greaseproof paper and tin foil, and secure with string.
4. Put a plate upside down in a large saucepan and place one pudding on top. Fill half way with boiling water, cover and bring to the boil. Reduce the heat to low and steam for 4 ½ hours, topping it up with water when needed.
To store: Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.
To reheat: Steam each pudding for 2 hours and serve.
