Myrtle Allen’s plum pudding with brandy butter

Christmas puddings should be given at least six weeks to mature. they will keep for a year. they become richer and firmer with age, but one loses the lightness of the fruit flavour. We always eat our last plum pudding at easter. If possible, prepare your own fresh beef suet – it is better than the pre-packed product. From The Ballymaloe Cook Book by Myrtle Allen.

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