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my grandmothers plum pudding

God only knows how many this is supposed to feed...

  • 1 lb demerara sugar
  • 1 lb valencia raisins, chopped
  • 1 lb suet, shredded
  • .5 lb prunes, stoned and chopped
  • 1 lb flour
  • 1 large apple, minced
  • 12 eggs
  • Rind of 1 lemon
  • Rind of 2 oranges
  • 1 lb currants
  • 1 lb sultanas
  • .25 lb mixed peel, chopped
  • 1 lb breadcrumbs
  • 1 teaspoon salt
  • 1 carrot grated
  • .5 pint stout
  • Juice of 4 oranges
  • Juice of 3 lemons
  • 1 teaspoon nutmeg
  • 1 teaspoon mixed spice
In a suitable bowl (I'm guessing something the size of a bathtub) mix all the dry ingredients. Beat the eggs and mix with the stout and fruit juices. Add to the dry ingredients and mix together. Fill well greased basins and cover with a floured cloth and tie into a pudding cloth. Boil steadily for 5 to 6 hours being careful to make sure that the boiler does not boil dry by topping up with boiling water. Remove the puddings, take off the cloths and tie down again with clean cloths. When cool store in a cold place.

To serve- boil for a further 3 hours when required.

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posted by hem on 13 Dec 07 - 6523 views

hem

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