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How to Make Delicious Christmas Plum Pudding

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Christmas Plum Pudding.

Christmas Plum Pudding You can have Christmas Plum Pudding using 17 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Christmas Plum Pudding

  1. It’s 1 cup of ground suet.
  2. It’s 3/4 cup of peeled minced apples.
  3. You need 3/4 cup of fine bread crumbs.
  4. You need 3/4 cup of all-purpose flour.
  5. It’s 1/4 tsp of mace.
  6. Prepare 1/2 tbsp of allspice.
  7. Prepare 1 tsp of cinnamon.
  8. It’s 1 tsp of fresh grated nutmeg.
  9. Prepare 1/4 tsp of salt.
  10. You need 1/4 cup of chopped red candied cherries.
  11. It’s 1/4 cup of chopped candied green cherries.
  12. You need 1 cup of raisins.
  13. You need 1 cup of currants.
  14. You need 1 cup of brown suger.
  15. It’s 1/4 cup of brandy.
  16. You need 1/4 cup of rum.
  17. You need 4 each of beaten eggs.

Christmas Plum Pudding instructions

  1. Mix all ingredients except eggs, brandy and rum until well blended, use hands if necessary.
  2. Stir in eggs, brandy and rum.
  3. Lightly grease pudding mold. Depending on your size choice use more than one..
  4. Fill mold to within 1/2 inch of top.
  5. Cover tops with a piece of grease tin foil and clean cloth on top of that.
  6. Tie coverings with string tightly and leave string for removal from pot later.
  7. Place on rack in large enough pot to hold molds. Fill with boiling water until water level is 2/3 up side on mold.
  8. Boil gently for 3 – 3 1/2 hours. Add water if needed..
  9. Turn off heat, let water cool until you can safely remove using string of mold.
  10. Cool completely, loosen and remove from molds. Wrap in cheesecloth. Moisten cheesecloth with rum or brandy and wrap tightly in tin foil..
  11. Store in cool place til Christmas. Check every few days to ensure cheesecloth stays moist not wet. Reseal foil ater each check..
  12. To serve, reheat unmolded pudding either by steaming in original mold or wrapping in tin foil and heating in oven at approximately 325°F. If steaming ensure to cover the mold tightly avoiding moisture getting in pudding..
  13. Once heated invert on serving platter. If desired flambe with brandy. Serve with whipped cream or sauce of your choice. We prefer rum butter sauce..
  14. Spice measurements may be modified to your taste..
  15. Raisons and currants can be soaked for up to an hour in rum or brandy for more flavor..
  16. .

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