British Plum Pudding

Name: British Plum Pudding
Ingredients: 1/2 lb beef suet, finely chopped; 6 cups fresh raisin breadcrumbs; 4 cups golden raisins; 1 1/2 cups raisins; 1 cup mixed candied fruit; 1 cup candied citrus peel; 10 eggs; 2/3 cup brandy; 1/3 cup orange juice; Brandy Sauce; 2 cups brown sugar; 1/4 cup flour; 1/4 cup butter, softened; 1/2 cup water; 1/4 cup brandy

15 ingredients

8 steps

Ingredients

1/2 lb beef suet, finely chopped
6 cups fresh raisin breadcrumbs
4 cups golden raisins
1 1/2 cups raisins
1 cup mixed candied fruit
1 cup candied citrus peel
10 eggs
2/3 cup brandy
1/3 cup orange juice
Brandy Sauce
2 cups brown sugar
1/4 cup flour
1/4 cup butter, softened
1/2 cup water
1/4 cup brandy

Directions

1

Preheat the oven to 180 °C (350 °F).
2

Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
3

In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
4

Divide the batter between the pans. Cover and seal tightly with aluminum foil.
5

Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
6

Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
7

In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes.
8

Tips: Freezes well.