Plum pudding with brandy butter

Recipe by:

As Christmas puddings mature, they become richer and firmer with light fruit dotted throughout - this rich, festive plum pudding is a decadent classic

Plum pudding with brandy butter

SERVES

8

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

600

MINUTES

CUISINE

COURSE

Input

Method

  1. Mix the ingredients thoroughly.

  2. Whisk the eggs and add with the apple and whiskey. Stir very well.

  3. Fill into the greased pudding bowl.

  4. Cover with a round of greaseproof paper or a butter-wrapper pressed down on top of the pudding.

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

  6. 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.

  7. Store in a cool place until needed. Boil for 1½ — 2 hours before serving.

  8. Left-over pudding may be fried in butter.

  9. Serve with whiskey cream or brandy butter.

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

  1. Mix the ingredients thoroughly.

  2. Whisk the eggs and add with the apple and whiskey. Stir very well.

  3. Fill into the greased pudding bowl.

  4. Cover with a round of greaseproof paper or a butter-wrapper pressed down on top of the pudding.

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

  6. 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.

  7. Store in a cool place until needed. Boil for 1½ — 2 hours before serving.

  8. Left-over pudding may be fried in butter.

  9. Serve with whiskey cream or brandy butter.

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