Plum Pudding Recipe

Early November is an ideal time to make a plum pudding, as its flavor matures and improves with age. Plum puddings are traditionally set alight before being served — heat a saucepan, add two tablespoons of brandy, immediately light the brandy with a match, pour it over the pudding and serve. This quantity makes three 3-pound puddings, which must be steamed for a total of eight hours.

Ingredients

1 cup self-rising flour
1 tsp. grated nutmeg
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
6 packed cups fresh white breadcrumbs
10 oz. lard
1/2 cup dark brown sugar
1 lb. currants
2 lb. raisins
1 lb. golden raisins
1/2 cup candied citron
1/2 cup sliced almonds
1 large cooking apple, grated
1 carrot, grated
6 eggs
juice and zest of 1 orange
2 cups stout, ale or milk
a little brandy for lighting the pudding

Directions

1. Sift the flour and spices into a large bowl. Add all the remaining dry ingredients, the apple and carrot, and mix well.

2. Mix the eggs into the mixture, one at a time. Add the orange juice and rind. Stir well.

3. Add the stout, ale or milk and mix thoroughly. Cut three circles of wax paper that will fit inside the rims of the pudding basins, then butter the insides of the basins.

4. Decant the mix into the basins, packing it down.

5. Cover with paper and some tin foil. Secure with string tied into a handle. Steam in stages of two hours, if you wish.