Mrs Black's Plum Pudding is a traditional Scottish recipe for a classic steamed Christmas pudding that is lighter than the traditional rich, fruited, Christmas pudding. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Mrs Black's Plum Puddings.
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Here is a recipe that I found in the Good Fare Christmas pamphlet published in Edinburgh in 1958 that contains a number of Scottish Christmas and Hogmanay recipes.
Ingredients:
115g breadcrumbs
225g plain flour
225g shredded suet (either beef or vegetarian)
225g sugar
225g currants
225g seedless raisins
115g orange peel, finely chopped
finely-grated zest of 1 lemon
juice of 1 lemon
1/2 tsp salt
1 apple or carrot
2 tsp mixed spice (pumpkin pie spice)
1/2 tsp freshly-grated nutmeg
1/2 tsp baking powder
2 eggs
300ml milk
Method:
If using an apple, peel and core then chop the flesh finely. If using a carrot, grate it.
Combine all the dry ingredients and spices in a bowl (with the apple or carrot), then stir in the lemon zest and lemon juice. Mix well.
Beat the eggs in a bowl and add to the fruit mix then mix in the milk. Mix thoroughly to combine.
Butter a pudding basin, and pour in the pudding batter. If the bowl is unlidded, cover with a buttered piece of greaseproof (waxed) paper, then cover everything with a sheet of kitchen foil. For a lidded bowl, secure the lid securely then cover with a sheet of kitchen foil. Tie securely in place, then place in a steamer and steam over a pan of boiling water for four hours (alternatively, sit the pudding on a trivet or upturned saucer in a pan, pour in boiling water to come 2/3 of the way up the sides of the pudding, cover with a lid and steam that way). Whilst the pudding is steaming, ensure that the pan of water does not boil dry.
Once cooked, allow the pudding to cool then store in a cool, dry, place. It will keep for several weeks. The pudding should be steamed for 2 hours prior to serving.
If you want a richer pudding, add an extra egg, but only use 240ml milk.
