Christmas Plum Pudding

Ingredients:

750g seedless raisins
750ml red wine
250ml Seville orange marmalade
180ml white rum
360ml stout
1 tbsp vanilla extract
1 tsp rose water
2 tsp almond extract
500g butter, softened
500g brown sugar
1 tsp grated lime zest
6 medium eggs
500g plain flour
2 tsp baking powder
1 tbsp ground cinnamon
2 tbsp gravy browning
brandy butter (make three-fold the basic recipe)

Method:

In a pan, combine the raisins, lime zest, wine and marmalade. Bring to a boil, cook for 3 minutes then take off the heat and set aside to cool. When cold stir in the rum, stout, vanilla extract, almond extract and rose water.

In a bowl, cream together the butter and brown sugar until light and fluffy. Ad the eggs, one at a time, beating thoroughly to combine after each addition. Sift all the dry ingredients (flour, baking powder and cinnamon) into a bowl. Now add the dry ingredients to the creamed mixture, alternating with the marmalade mixture. When the flour and the marmalade mixtures have both been incorporated stir in the browning.

Pour the resultant mixture into a greased and lined pudding basin. Cover with a lid then wrap in foil. Place in a large baking dish, fill with hot water then cover with foil and place in an oven pre-heated to 180°C. Cook for 30 minutes then reduce the oven temperature to 150°C and cook for a further two hours, topping up the water as necessary.

To serve, turn the pudding out of the basin onto a place, slice at the table and accompany with brandy butter.

Find more Christmas Recipes Here.