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Plum Pudding

christmas

5 cups soft day-old bread crumbs
8 ounces lightly packed shredded suet
2 cups packed dark brown sugar
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon (each) baking powder baking soda and
1/2 teaspoon (each) nutmeg and cloves
3 cups currants
3 cups golden raisins
2 cups seeded raisins; coarsely chopped
3/4 cup ground almonds
1/2 cup finely chopped crystallized ginger
1/2 cup candied citron
4 teaspoons grated orange rind
6 eggs
1/2 cup dark beer
1/2 cup marmalade
1/2 cup brandy
2 cups chopped peeled apples
2 cups grated carrots
----Hard Sauce----
1/2 cup butter
1 1/2 cups sifted icing sugar
2 tablespoons rum
1/2 teaspoon grated lemon rind

This recipe makes five puddings of six servings each. Instead of pudding bowls, you can steam the puddings in clean tin cans. In large bowl, combine bread crumbs, suet and sugar. Stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Combine with bread crumb mixture. Stir in currants, golden and seeded raisins, almonds, ginger, citron and orange rind. Whisk together eggs, beer, marmalade and brandy. Mix into bread crumb mixture; add apples and carrots. Spoon batter into 5 well greased 3-cup deep ovenproof bowls or tin cans. Cover top of each pudding with circle of greased parchment or waxed paper. Make 1- inch pleat down the middle of each of five 12-inch squares of foil; place over bowls and secure tightly with string. Fold edges of foil up over string. Place on rack in preserving kettle, large deep roasting pan or saucepan. Pour in enough boiling water to reach two thirds of the way up sides of bowls. Cover; bring to boil. Reduce heat and maintain water at moderate boil for about 5 hours or until top of pudding feels firm to touch. (Check often, adjusting heat and adding more boiling water as required.) Remove cover and let stand for 5 minutes. Remove foil, cover with clean tea towels and let cool completely on racks. Run metal spatula around sides of puddings, pressing spatula close to bowl. Turn puddings out onto large square of parchment or waxed paper; wrap securely. Wrap again in foil; store in airtight container in very cool dry place or in refrigerator for at least 1 month or up to 3 months. Puddings can be frozen for up to 1 year. Reheating Instructions: Place parchment-wrapped pudding in bowl; cover tightly with foil or snug fitting lid. Place on rack in saucepan. Add boiling water to come two-thirds of the way up sides of bowl. Cover, bring to boil and boil gently for 1-1/2 hours. To reheat in microwave oven: Place pudding, flat side down, on platter; cover with glass bowl. Microwave at High for 5 to 6 minutes. Serve with Hard Sauce. In bowl, beat butter until creamy. Gradually beat in sugar, rum and lemon rind until smooth. Chill until firm. Makes about 1-1/3 cups.

Contributor: Canadian Living - October, 1988

Yield: 5 puddings

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