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Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. Burying a silver coin in the pudding mixture is said to bring good fortune to whoever finds it in their portion. This is not advisable today, of course, as it is a possible choking hazard or a broken tooth waiting to happen! Families should make a wish while stirring the mixture on Stir Up Sunday, the Sunday before Advent. Keep an eye on the pudding during the long steaming and be sure to keep the pan topped up with boiling water.
Serves 6 – 8
Ingredients
½ cup flour
½ tsp of ground Allspice
½ tsp of grated nutmeg
½ tsp of cinnamon
½ cup of shredded beef or vegetarian suet
½ cup of fresh breadcrumbs
¼ cup of soft light brown sugar
1 cup of raisins
1 cup of sultanas (golden raisins)
1/4 cup of mixed candied peel, chopped
1 apple, peeled, cored, grated
1 carrot peeled and grated
½ cup of blanched almonds slivers, chopped
Grated rind and juice of half a lemon
Grated rind of half an orange
2 tsp of treacle
¾ cup of barley wine or sherry
1 tbsp of Brandy
Method
Mix all the ingredients together in a large bowl, cover, and leave overnight in the refrigerator.
Grease a 4 cups (2 pints) oven-proof pudding basin or Bunt Cake tin.
Spoon the mixture into the prepared basin, cover with pleated greaseproof paper and foil and secure with string. Steamed for six hours. Cool, then remove the covers.
Turn out of the basin and cover the pudding tightly with greaseproof paper store for at least one month in a cool place.
To serve, uncover, place in a basin or bunt cake tin, recover and steam for two hour's period or, reheat in a pressure cooker, following the manufacturer's instructions.
Serve with Brandy butter fresh, fresh cream, or custard.