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Auntie Ev's Plum Pudding
Plum pudding is traditionally made several months in advance of the Christmas season. It involves a long and, honestly, laborious process. But the deep, rich flavor of this traditional English dessert is worth the time.
Prep Time30 mins
Cook Time10 hrs
Total Time10 hrs 30 mins
- 1 pound currants
- 1 pound raisins, chopped
- 1 pound white raisins, chopped
- 3/4 pound grated suet
- 1 pound sugar
- 1 pound self-rising flour
- 3/4 cup brandy
- 1 apple, grated
- 1 carrot, grated
- 2 ounces dry bread crumbs
- 6 eggs
- 4 ounces dried fruit peel (citron)
- 1/2 teaspoon ground allspice
- 1 lemon, zested and juiced
- 1/2 cup butter
- 1 1/2 cup powdered sugar
- 2 tablespoons rum or brandy
In a large mixing bowl mix together all ingredients.
Divide batter into two well-buttered 2-quart heat-proof basins or pudding molds. Cover each basin or mold with parchment paper. Lay a large piece of cotton cloth over the top of the basin, secure with cotton twine around the rim of the dish. Pull corners up over the top and hold together with a safety pin.
Put enough water into a saucepan to come just below top of dish. Boil pudding for 10 hours.
Remove from water bath and allow to cool before removing from basin. Wrap in plastic wrap and store in the refrigerator to allow flavors to develop.
Before serving, place pudding back in basin and heat in hot water bath for 2 hours. Serve with hard sauce.
In a medium bowl, cream together the butter and powdered sugar until light and fluffy. Stir in the rum or brandy.
Serve with Auntie Ev's Plum Pudding.
Serving: 1slice | Calories: 558kcal | Carbohydrates: 91g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 84mg | Potassium: 531mg | Fiber: 4g | Sugar: 55g | Vitamin A: 620IU | Vitamin C: 5.4mg | Calcium: 49mg | Iron: 2mg