Myrtle Allen’s Plum Pudding with Brandy Butter

Ideally 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.

Serves 8-10

6ozs (170g) shredded beef suet

6ozs (170g) sugar

7ozs (200g) soft breadcrumbs

8ozs (225g) currants

8ozs (225g) raisins

4ozs (110g) candied peel

1-2 tsp mixed spice

A pinch of salt

2 tbsp flour

2 fl ozs (60ml) flesh of a baked apple

3 eggs

2 fl ozs (60ml) Irish whiskey

1 x 3 pints (1.75 L) capacity pudding bowl

Mix the ingredients thoroughly. Whisk the eggs and add with the apple and whiskey. Stir very well. Fill into the greased pudding bowl. Cover with a round of greaseproof paper or a butter-wrapper pressed down on top of the pudding.

Put a large round of greaseproof or brown paper over the top of the bowl, tying it firmly under the rim.

Place in a saucepan one-third full of boiling water and simmer for 10 hours. Do not allow to boil over the top or boil dry either. Store in a cool place until needed.

Boil for 1½ — 2 hours before serving. Left-over pudding may be fried in butter.

Serve with Whiskey Cream or Brandy butter.

Muscovado Brandy Butter:

3ozs (90g) butter

3ozs (90g) Muscovado brown sugar or icing sugar

2-6 tbsp brandy

Cream the butter until very light, add the sugar and beat again. Then beat in the brandy, drop by drop. If you have a food processor, use it. You will get a wonderfully light and fluffy brandy butter.