Christmas Plum Pudding

Ingredients

• 2 cups sultanas (golden raisins)
• 1 1/2 cups raisins (chopped)
• 1 cup prune (chopped)
• 1 cup mixed peel, chopped (mixed candied fruit)
• 1 lemon, zest of
• 1 orange zest
• 1/2 cup blanched almond, chopped
• 1 large carrot, grated
• 250 g butter
• 2 cups soft white breadcrumbs
• 1 cup brown sugar
• 1 cup plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon mixed spice (I think pumpkin pie spice is similar)
• 4 eggs
• 1/2 cup milk
• 200 ml stout beer (Guiness is OK)
• 50 ml brandy

Directions

1. 1

   Grease 2 large pudding basins.

2. 2

   Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.

3. 3

   (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.

4. 4

   Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.

5. 5

   Mix egg, milk, stout, brandy and rinds together.

6. 6

   Mix the moist and dry ingredients together.

7. 7

   (I find this easier to do with my hands).

8. 8

   Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.

9. 9

   Cover with greasproof paper, then two thicknesses of aluminum foil.

10. 10

    Tie securely with string.

11. 11

    Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.

12. 12

    As the water boils away replace with more boiling water.

13. 13

    On the day the pudding is to be served, boil for 1 hour mmore.

14. 14

    Serve with cream, icecream, custard or brandy sauce (or all of these!).

15. 15

    Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.

16. 16

    We also love the leftovers cold or re-fried in butter!