Myrtle Allen’s Plum Pudding with Brandy Butter

THE tradition that every member of the Allen household could have a wish that was likely (note, never a firm promise) to come true, was, of course, a ruse to get all the children to help with heavy work of stirring the pudding.

Myrtle Allen’s Plum Pudding with Brandy Butter

I only discovered this after I was married and had to do job myself. This recipe, multiplied many times, was made all at once. In a machineless age, mixing all those expensive ingredients properly was a formidable task. Our puddings were mixed in an enormous china crock which held the bread for the household for the rest of the year. My mother, nanny and the cook took it in turns to stir, falling back with much panting and laughing after a few minutes’ work. I don’t think I was really much help to them.

Christmas puddings should be given at least six weeks to mature and 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.

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