| This Christmas plum pudding
can be made and served the same day; no "aging" is required! For purposes
of convenience, we usually make it a day or two ahead and store in the
refrigerator. Freeze for longer storage; perhaps cut into serving size
pieces prior to freezing.
Do not try to substitute the suet with shortening, lard, margarine, etc. or the product will turn out heavy and greasy. The suet melts later on in the cooking process and leaves little holes or cavities; thereby giving a lighter product. |
|
1 cup Demerara brown sugar 1 oz butter (weigh on scale; or 2 Tbsp) 1/2 cup all purpose flour 1 tsp baking soda 4 oz dry bread crumbs (weigh; or 2 cups) 1 1/4 tsp salt 1 1/4 tsp cinnamon 1/2 tsp allspice |
1/8 tsp ginger 9 oz raisins (weigh; or 1 2/3 cups) 4 oz currants (weigh; or 3/4 cup) 8 oz cut mixed candied peel (weigh; 1 1/2 cup) 4 oz very finely chopped suet (weigh) 8 oz minced carrot (weigh; or 2 cups) 8 oz minced potato (weigh; or 1 1/2 cups) 3/4 cup milk + 1/2 tsp vinegar |
| Cream together sugar and butter, then mix
in the rest of the ingredients in order. Spread in a 9 X 13 inch
pan, cover tightly with aluminium foil, and put on a rack in a second covered
pan or big roaster. Add hot water and "steam" for 3 hours at 300ºF.
Make sure the inner pan with the pudding actually remains in water.
Water will likely have to be added.
To re-heat, cut serving size pieces, and warm in a covered dish or pan at 300ºF to 350ºF for a half hour. |
| 1 cup dark brown sugar
1 1/2 Tbsp corn starch 1 cup water 2 Tbsp butter 1 tsp vanilla extract |
Mix together sugar, starch and water. Bring to a boil stirring constantly and cook a minute or so until thickened. Add butter and vanilla and serve hot over Christmas Plum Pudding. |