Plum pudding with brandy butter
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Ingredients
170g shredded suet
170g sugar
200g soft breadcrumbs
225g currants
225g raisins
110g candied peel
1-2 tsp mixed spice
a pinch of salt
2 tbsp flour
60ml flesh of a baked apple
3 eggs
60ml Irish whiskey
1.75l capacity pudding bowl
Method
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.
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