Well, this traditional Christmas plum pudding that I’m talking about today is a few days late for Christmas. Or Boxing Day, if you’re lucky enough to have that be your thing, too. But the good news is that it’s not too late for New Years, and is perfect for the days before we all resolve to do those things that involve eating less of what we want, and perhaps doing more of what we don’t want.
You know.
I don’t make such resolutions (more on my ‘word’ for 2019 next week), but come January 1, even I am ready to say goodbye to the sweets for a bit and do what I can to ensure my jeans keep fitting until dress season rolls around, and times get warmer.
Until then, let’s visit the UK and all sit down and have some plum pudding. This recipe comes deep from the family archives, handed down from my mom’s aunt (not a real, real aunt, but the kind of pseudo-aunt that we all have more than a few of thanks to our parents’ best friends). Using traditional ingredients like suet (you can order it from your butcher) and boiled in coffee cans (really) just as we’ve seen on GBBO, this is reminiscent of fruit cake, though has a marvelous rum sauce to trick you into thinking that it’s not.
Serve warm, and to friends, with a dollop of whipped cream and a sprinkle of nuts. Tuck in, sit back and ring in the new year.
Plum Pudding
Traditional Irish plum pudding, perfect for the holidays full of fruits and spices and served with a sweet brandy sauce.
Ingredients
- For the pudding:
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 cup brown sugar
- 3 eggs
- ½ teaspoon baking powder
- ½ pound suet, grated
- ½ pound dried cherries
- ½ pound raisins
- ½ pound dried cranberries
- 2 tablespoon ground almonds
- ½ grated Granny Smith apple
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- ½ lemon rind, grated
- ½ orange rind, grated
- 3 ounce mixed peel
- ½ teaspoon ground ginger
- ½ grated whole nutmeg
- 1/4 cup brandy
- For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons brandy
- 2 tablespoons heavy cream
- whipped cream, to serve
Directions
- Step 1 Grease a 1-pound mold (Bundt pan, heat-proof bowl or, as our family does it, 1-pound coffee cans) with butter or shortening. Set aside.
- Step 2 To a large pot, add a cooling rack and add about 3 inches of water. Turn up and bring to a boil.
- Step 3 In a large bowl, add all the dried fruit, suet, spices, orange peel, lemon peel, apple, breadcrumbs, almonds, baking powder and 1/4 cup flour. Mix, add the brandy and set aside.
- Step 4 In the bowl of an electric mixer, beat the eggs and sugar until light and fluffy. Gently fold in the remaining flour until well combined, making sure it is not over-mixed. Fold this mixture into the fruit mixture until the whole thing is well combined and thoroughly coated.
- Step 5 Add the batter to the molds, cover with cheesecloth and again with a seal of aluminum foil. Place on the rack in the pot (do not put the molds directly on the bottom of the pot), and steam for approximately 4 hours, keeping the water at a gentle boil, until a tester comes out clean. Unmold onto a serving platter.
- Step 6 Just before serving, make the sauce. In a small saucepan, add the butter, and brown sugar and let cook until slightly melted. Add the cream and brandy and mix until well combined.
- Step 7 Serve the pudding warm with the sauce and whipped cream, as desired.
