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Traditional Plum Pudding
Created by: Howcan Team
Ingredients
- 1 cup of chopped prunes
- 1 cup of raisins
- 1 cup of currants
- 1/2 cup of chopped mixed peel
- 1/2 cup of brandy
- 1/2 cup of dark rum
- 1/2 cup of all-purpose flour
- 1 cup of fresh breadcrumbs
- 1 cup of suet
- 1 cup of dark brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
- 4 eggs
- 1/2 cup of milk
- 1/2 cup of Guinness stout
- 1/2 cup of grated apple
- 1/2 cup of grated carrot
- 1/2 cup of slivered almonds
Instructions
- In a large bowl, combine 1 cup of chopped prunes, 1 cup of raisins, 1 cup of currants, 1/2 cup of chopped mixed peel, 1/2 cup of brandy, and 1/2 cup of dark rum. Cover and let it sit at room temperature overnight.
- In a separate bowl, mix together 1/2 cup of all-purpose flour, 1 cup of fresh breadcrumbs, 1 cup of suet, 1 cup of dark brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt.
- In another bowl, beat 4 eggs and then stir in 1/2 cup of milk, 1/2 cup of Guinness stout, 1/2 cup of grated apple, 1/2 cup of grated carrot, and 1/2 cup of slivered almonds.
- Combine the fruit mixture with the flour mixture, then add the egg mixture and stir until well combined.
- Grease a 2-quart pudding basin and pour the pudding mixture into it. Cover with a double layer of parchment paper and a layer of foil, securing with kitchen twine.
- Place the pudding basin in a large pot and pour in enough boiling water to come halfway up the sides of the basin. Cover the pot and steam the pudding for 6 hours, adding more boiling water as needed to maintain the water level.
- Carefully remove the pudding from the pot and let it cool. Once cooled, remove the parchment paper and foil, cover with a fresh layer of parchment paper and foil, and store in a cool, dark place until ready to serve.
- To reheat the pudding, steam it for 2 hours before serving. Serve with brandy butter or custard.
Plum pudding, also known as Christmas pudding, is a traditional British dessert with a rich history dating back to the 15th century. This decadent treat is typically made with suet, dried fruits, spices, and breadcrumbs, all bound together with eggs and often moistened with beer or brandy. The pudding was originally associated with the Christmas season and was traditionally prepared on Stir-Up Sunday, the last Sunday before Advent. Renowned chefs like Jamie Oliver and Gordon Ramsay have put their own modern twists on this classic dish, while restaurants in the UK, particularly in London and Yorkshire, are known for serving exceptional versions of plum pudding. Today, the best plum pudding can be found in specialty bakeries and high-end restaurants, where chefs pay close attention to the quality of ingredients and the aging process. To achieve the perfect plum pudding, it's crucial to use the finest dried fruits and to allow the pudding to mature for several weeks or even months to develop its complex flavors. For a unique twist, some chefs incorporate alternative ingredients like chocolate or nuts, adding a contemporary flair to this beloved dessert.
390 min
8-10 servings
380 per serving calories
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