christmas plum pudding

Ingredients

• Servings: 20
• 1 cup whole wheat flour
• 2 1/2 cups fresh bread crumbs
• 4 ounces shredded suet
• 3 eggs, beaten
• 1 small carrot, grated
• 1 apple - peeled, cored and shredded
• 1/2 cup dark brown sugar
• 1/2 cup chopped blanched almonds
• 2 ounces preserved stem ginger in syrup, chopped
• 1/8 cup ground almonds
• 1/2 cup chopped walnuts
• 3/8 cup halved candied cherries
• 1/3 cup raisins
• 3/8 cup dried currants
• 3/8 cup golden raisins
• 4 ounces candied mixed fruit peel, chopped
• 4 plums, pitted and chopped
• 1 lemon, juiced and zested
• 1 1/2 teaspoons mixed spice
• 3/4 teaspoon baking powder
• 1/2 cup

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• in a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and . let each family member take a turn stirring and make a wish. if you have used more dry fruit than fresh, add a little extra to make the mixture less stiff.
• grease 2 large or 4 small pudding basins. fill with pudding mixture about 7/8 full. cover tightly with greased waxed paper, then foil; secure with string. stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
• if not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with or , for up to 3 months. to serve, reheat by steaming 2 to 3 hours.