English Plum Pudding I

Ingredients

• 225 g Raisins
• 225 g Currants
• 225 g Sultanas
• 110 g Mixed Peel
• 110 g Shredded Suet
• 110 g Fresh Bread Crumbs
• 110 g All-Purpose Flour
• 110 g Dark Brown Sugar
• 2 Eggs
• 150 ml Dark Beer (e.g., Stout)
• 2 tbsp Brandy
• 1 tsp Mixed Spice
• 0.5 tsp Grated Nutmeg
• 0.25 tsp Salt

Instructions

1. 1In a large bowl, combine the raisins, currants, sultanas, mixed peel, shredded suet, fresh bread crumbs, flour, dark brown sugar, mixed spice, grated nutmeg, and salt. Mix well to ensure all ingredients are evenly distributed.
2. 2In a separate bowl, lightly beat the eggs. Add the dark beer and brandy to the eggs and mix well. Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly combined. The mixture should be quite moist.
3. 3Grease a 1.5-liter pudding basin with butter or shortening. Line the bottom of the basin with a circle of parchment paper. This will help prevent the pudding from sticking.
4. 4Spoon the pudding mixture into the prepared basin, pressing down gently to remove any air pockets. Cover the basin tightly with a double layer of parchment paper and then a layer of aluminum foil. Secure the paper and foil with kitchen string, creating a tight seal. Make a handle with the string to easily lift the pudding.
5. 5Place the pudding basin in a large saucepan. Pour in enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a lid and steam the pudding for 3 hours, or until a skewer inserted into the center comes out clean. Check the water level periodically and add more boiling water as needed to maintain the water level.
6. 6Carefully remove the pudding basin from the saucepan and let it cool completely. Once cooled, remove the parchment paper and foil. Wrap the pudding tightly in fresh parchment paper and then in aluminum foil. Store in a cool, dark place for at least one month before serving. This allows the flavors to mature and deepen.
7. 7To serve, steam the pudding again for 1-2 hours to reheat it thoroughly. Alternatively, you can microwave individual slices until heated through. Serve warm with brandy butter, custard, or cream.