Plum Pudding

Ingredients

• Servings: 1
• 1 cup seedless raisin
• 1 cup dried currant
• 1/4 lb mixed candied fruit peel, diced
• 2 1/2 cups beef suet, diced
• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon clove
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 lemon, rind of, grated
• 2 large eggs
• 1 cup light cream
• 1/4 cup brandy
• 2 tablespoons brandy, heated
• to taste whipped cream

Recipe

• 1 in a deep mixing bowl combine the raisins, currants, candied fruit peel, beef suet, flour, brown sugar, spices, salt and lemon rind.
• 2 blend the ingredients thoroughly.
• 3 in another bowl beat the eggs with the cream and brandy.
• 4 pout over the dried fruit mixture and blend well.
• 5 cover the bowl and let stand i n a cool place for 12 hours.
• 6 transfer to a large pudding mould.
• 7 cover tightly with waxed paper and foil.
• 8 place in a deep pan.
• 9 add enough boiling water to reach 1/3 the way up the side of the mould.
• 10 cover the pan and steam for 4-1/2 hours, adding more water as necessary.
• 11 when cooked, remove from the water and let stand until cooled.
• 12 cover with fresh waxed paper and foil.
• 13 refrigerate for 2 weeks for best flavour.
• 14 to serve the pudding, steam a second time for 2 hours.
• 15 turn the pudding onto a heated serving plate. pour on the hot brandy and light. serve with whipped cream.
• 16 flaming christmas pudding to achieve the flaming pudding effect: take a large heavy metal spoon and pour full of brandy.
• 17 warm the spoon over a flame (candle or low gas flame) or stove element, until hot. promptly pour brandy over pudding, strike a match and touch the surface of the pudding with it. bring the pudding to the table. let the flame burn out on its own.
• 18 (have someone dim the lights before the "en trance" of the pudding.) the flame will not last long, unless you have one whacking great spoonful of hot brandy.
• 19 for safety: ensure that you do not have any paper decorations hanging enroute to the dining room.