Mummy’s Plum Pudding

This recipe makes 2 large or 3 medium puddings. The large size will serve 10–12 people, the medium 6–8.

  • 350g raisins 350g sultanas 350g currants
  • 350g soft light brown sugar
  • 350g good-quality, non-GM white breadcrumbs
  • 350g  nely chopped suet
  • 110g candied peel (preferably homemade)
  • 110g chopped almonds
  • 6 eggs, preferably free-range and organic
  • 2 Bramley’s Seedling cooking apples, coarsely grated
  • 70ml Jamaican rum rind of 1 unwaxed lemon
  • 3 whole cloves, pounded (not ground cloves)
  • a pinch of salt

TO SERVE

  • brandy butter
  1. Mix all the ingredients together very thoroughly and leave overnight. Don’t forget, everyone in the family must stir and make a wish!  e next day, stir again for good measure and  ll into pudding bowls. Cover with a double thickness of greaseproof paper that has been pleated in the centre and tie it tightly under the rim with cotton twine, making a twine handle also for ease of lifting.
  2. Steam in a covered saucepan of boiling water for 6 hours.  e water should come halfway up the side of the bowl. Check every hour or so and top up with boiling water if necessary. After 6 hours, remove the pudding. Allow to get cold and re-cover with fresh greaseproof paper. Store in a cool, dry place until required.
  3. On Christmas Day or whenever you wish to serve the plum pudding, steam for a further 2 hours. Turn the plum pudding out of the bowl onto a very hot serving plate, pour over some whiskey or brandy and ignite. Serve immediately on very hot plates with brandy butter.