A Plain Plum Pudding

Ingredients

• 0.5 seer (approx. 450g / 1 lb) Raisins (Stones must be removed before use)
• 0.5 seer (approx. 450g / 1 lb) Currants (Washed thoroughly and any stalks or grit picked out)
• 0.5 seer (approx. 450g / 1 lb) Chopped suet (Chop into small, even pieces; beef suet is traditional)
• 0.5 seer (approx. 450g / 1 lb) Moist sugar (Moist sugar is a soft, unrefined cane sugar; dark soft brown sugar is the closest modern substitute)
• 0.25 seer (approx. 225g / 8 oz) Breadcrumbs (Fresh or stale white breadcrumbs; stale gives a better texture)
• 0.25 seer (approx. 225g / 8 oz) Plain flour (All-purpose plain flour)
• 2 oz (approx. 55g) Candied peel (Sliced thinly; mixed candied peel works well)
• 1 dessertspoon (approx. 10ml) Mixed spices (Use a ready-made mixed spice blend)
• 6 large eggs Eggs (Beat well until fully combined and slightly frothy before adding)
• 1 wineglass (approx. 120ml / ½ cup) Brandy (Added at the end of mixing)
• 1 small amount (a few drops) Essence of lemon-peel (Lemon extract or a small amount of lemon oil; add sparingly to taste)

Instructions

1. 1Take the raisins and remove any stones by pressing each raisin gently and pulling out the stone with your fingers or the tip of a small knife. Work over a clean bowl to collect the stoned raisins as you go. This step is important to avoid any hard pieces in the finished pudding.
2. 2Place the currants in a sieve or colander and rinse thoroughly under cold running water. Spread them out on a clean cloth or paper towel and pick through them carefully, removing any stalks, grit, or shrivelled berries. Pat them as dry as possible before using.
3. 3In a large mixing bowl, combine the stoned raisins, washed and picked currants, chopped suet, and moist sugar. Stir everything together with a wooden spoon until evenly mixed. The mixture will be quite dry and crumbly at this stage — that is normal.
4. 4Add the breadcrumbs, plain flour, sliced candied peel, and mixed spices to the bowl. Stir everything together thoroughly with a wooden spoon until all the dry ingredients are evenly distributed throughout the fruit mixture.
5. 5Crack all six eggs into a separate bowl and beat them well with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy. Pour the beaten eggs into the large mixing bowl with the dry ingredients.
6. 6Using a wooden spoon or your hands (clean hands work best for this), mix the entire pudding mixture together very thoroughly. Every ingredient should be evenly incorporated. The mixture should be fairly stiff but moist enough to hold its shape when pressed.
7. 7Pour the wineglass of brandy over the pudding mixture, then add a few drops of lemon-peel essence. Stir everything together once more until the brandy and lemon are evenly mixed through. The mixture should smell wonderfully fragrant at this point.
8. 8Lightly grease a large pudding basin (a deep, round heatproof bowl) with a little butter or suet. Spoon the pudding mixture into the basin, pressing it down firmly to remove any air pockets. Leave about 2–3 cm of space at the top to allow for expansion during cooking. Cover the top of the basin tightly with a double layer of greaseproof paper or foil, pleating a fold across the middle to allow for expansion, then tie it securely around the rim with kitchen string.
9. 9Place the covered pudding basin into a large pot. Pour enough boiling water into the pot to come halfway up the sides of the basin — do not let the water rise above the paper or foil cover. Bring the water to a steady simmer over medium heat, then reduce to low and maintain a gentle simmer throughout cooking. Boil the pudding for four hours. Check the water level every 30–45 minutes and top up with boiling water as needed to keep it at the halfway level. Do not let the pot boil dry. After four hours, carefully lift the basin out of the pot using oven gloves — it will be very hot. Remove the paper or foil cover and check the pudding is firm and cooked through. Turn out onto a serving plate and serve warm.