Mummy’s Plum Pudding with Boozy Christmas Sauce

It has always been the tradition in our house to eat the first plum pudding on the evening it is made. As children we could hardly contain ourselves with excitement — somehow that pudding seemed all the more delicious because it was our first taste of Christmas.

The pudding was usually made about mid-November and everyone had to stir so we could make a wish — I now know that it helped to mix it properly.

It’s also fun to put silver charms in the pudding destined to be eaten on Christmas Day.

This recipe makes two large or three medium puddings. The large size will serve 10-12 people, the medium between six and eight.

12 ozs (340g) raisins 12 ozs (340g) sultanas 12 ozs (340g) currants 12 ozs (340g) brown sugar 12 ozs (340g) white breadcrumbs (non-GM) 12 ozs (340g) finely-chopped suet 4 ozs (110g) candied peel (preferably homemade) 2 cooking apples, diced or grated Rind of 1 organic unwaxed lemon 3 pounded cloves (2tsp) A pinch of salt 6 organic free range eggs 2½ fl ozs (62ml) Jamaica rum 4 ozs (110g) chopped almonds

Mix all the ingredients together very thoroughly and leave overnight; don’t forget, everyone in the family must stir and make a wish! The next day, stir again for good measure. Fill into pudding bowls; cover with a double thickness of greaseproof paper which has been pleated in the centre, and tie it tightly under the rim with cotton twine, making a twine handle for ease of lifting.

Steam in a covered saucepan of boiling water for six hours. The water should come half-way up the side of the bowl. Check every hour or so and top up with boiling water if necessary. Remove the pudding after six hours and allow it to get cold. Re-cover it with fresh greaseproof paper and store in a cool dry place until required.

On Christmas Day or whenever you wish to serve the pudding, steam for a further two hours. Turn the 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.

You might like to decorate the plum pudding with a sprig of holly; however, take care, because the last time I did that I provided much merriment by setting the holly and my fringe on fire as well as the pudding!

Boozy Christmas Sauce

This recipe is so delicious that people ask to have more plum pudding just so that they can have an excuse to eat lots of sauce. This makes a large quantity but the base will keep for several weeks in the fridge, so you can use a little at a time, adding whipped cream to taste.

8ozs (225g) Barbados sugar (moist, soft, dark-brown sugar) 2½ fl ozs (62ml) port 2½ fl ozs (62ml) medium sherry 2¼-2½ pints lightly whipped cream 4ozs (110g) butter 1 organic free-range egg

Melt the butter, stir in the sugar and allow to cool slightly. Whisk the egg and add to the butter and sugar with the sherry and port, then refrigerate.

When needed, add the lightly whipped cream to taste.

This sauce is also very good with mince pies and other tarts.