Victorian Plum Pudding

Ingredients:

450g breadcrumbs from good quality white bread (about half a loaf)
160g each of raisins, Sultanas and currants, roughly chopped
250g sugar
1/2 tsp mace
1/2 tsp cinnamon
1/2 tsp nutmeg
240g melted butter
4 large eggs, lightly beaten
1/2 tsp almond extract
120g bitter (eg Dundee) orange marmalade
pinch of cloves (optional)

Method:

Add the breadcrumbs and fruit to a large bowl along with the sugar and spices. Then mix in the melted butter and all the remaining ingredients. Mix thoroughly to incorporate then taste for seasoning and add more if needed (I generally add a pinch of cloves at this point). Traditionally this would have been made in a cloth. But if you want a round pudding then you can pack into a round pudding mould. Personally I use a plastic pudding bowl with a lid. Cover with greaseproof paper, add a lid and cover in aluminium foil if desired. Set the bowl in a steamer. You can either use a proper steamer for this or set a trivet in the base of a large pan and place the pudding bowl on top of the trivet. Never let the pudding bowl directly touch the base of the pan. If using this method add boiling water to half-way up the pudding. Cover with a lid, bring to a simmer and allow to steam for 6 hours. Ensure you check the water level frequently and never let the pan boil dry.

The pudding is done when walnut brown in colour and firm to the touch. Once ready, allow the pudding to cool ten store in a cool place like a larder, a wine cellar or a fridge. When ready to serve steam the pudding for 2 hours then unmould onto a hot flameproof serving platter and decorate with holly sprigs. Bring to the tale along with a ladle of rum or brandy. Flame the alcohol and pour over the pudding. Serve with zabaione.

Find more Christmas Recipes Here