Plum pudding with Mrs Hanrahan's sauce

Recipe by:

This Christmas classic is deliciously rich, dark and filled with fruit and made all the more delicious with Mrs Hanrahan's sauce

Plum pudding with Mrs Hanrahan's sauce

SERVES

10

PEOPLE

PREP TIME

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Baking

Method

  1. 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.

  2. 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 halfway up the side of the bowl. Check every hour or so and top up with boiling water if necessary.

  3. 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.

  4. To make the sauce, 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. Refrigerate until using - this will keep for a number of weeks in the fridge. When needed, add the lightly whipped cream to taste.

  5. 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!

Ingredients

  • 340g raisins

  • 340g sultanas

  • 340g currants

  • 340g brown sugar

  • 340g white breadcrumbs

  • 340g suet, finely chopped

  • 110g candied peel 

  • 2 cooking apples, diced or grated

  • rind of 1 unwaxed lemon

  • 2tsp cloves 

  • pinch of salt

  • 6 eggs

  • 62ml Jamaica rum

  • 110g chopped almonds, chopped

  • For Mrs. Hanrahan’s Sauce:

  • 110g (4oz) butter

  • 200g (7oz) Barbados sugar (moist, soft, dark-brown sugar)

  • 1 egg, preferably free-rang and organic

  • 62ml (2 ½ fl oz) medium sherry

  • 62ml (2 ½ fl oz) port

  • 1.3 – 1.4 litres lightly whipped cream 

Method

  1. 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.

  2. 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 halfway up the side of the bowl. Check every hour or so and top up with boiling water if necessary.

  3. 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.

  4. To make the sauce, 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. Refrigerate until using - this will keep for a number of weeks in the fridge. When needed, add the lightly whipped cream to taste.

  5. 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!