Plum Pudding Recipe

Yield one 8” pudding

1 cup raisins
1 cup currants
1 cup walnuts, chopped
½ cup sun dried cranberries
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
½ teaspoon allspice
½ cup spiced rum
5 eggs
1 cup sugar
1 cup milk
2 cups flour
2 cups breadcrumbs
1 cup butter, melted
1 teaspoon baking soda
1 tablespoon water

Grease an 8 inch pudding cup and ready a large stockpock with 3 – 4 inches of water

In a separate bowl, mix raisins, currants, walnuts, cranberries, cinnamon, nutmeg, salt, allspice, and rum. Set aside and allow to soak

In a medium sized bowl (able to fit inside the stockpot), whisk together egg and sugar, then mix in the milk. Sift the flour over and whisk thoroughly. Mix in breadcrumbs and melted butter.

Stir in rum mix, then mix together the baking soda and water, and stir that in.

Bring your stockpot to a low simmer, scrape the batter into the pudding cup, carefully place a cookie cutter at the bottom of the stockpot, and gently place the pudding cup in the water. Cover, and allow to cook roughly 4 hours – checking occasionally to make sure there is still enough water to cover the cup

Once firmed, carefully remove from water, and allow to cool for ten minutes before removing. Serve warm with custard or crème anglais topping.

Bon appetit!



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