Christmas Plum Pudding

Directions

1. 1
   Grease 2 large pudding basins.
2. 2
   Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
3. 3
   (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
4. 4
   Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
5. 5
   Mix egg, milk, stout, brandy and rinds together.
6. 6
   Mix the moist and dry ingredients together.
7. 7
   (I find this easier to do with my hands).
8. 8
   Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
9. 9
   Cover with greasproof paper, then two thicknesses of aluminum foil.
10. 10
    Tie securely with string.
11. 11
    Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
12. 12
    As the water boils away replace with more boiling water.
13. 13
    On the day the pudding is to be served, boil for 1 hour mmore.
14. 14
    Serve with cream, icecream, custard or brandy sauce (or all of these!).
15. 15
    Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
16. 16
    We also love the leftovers cold or re-fried in butter!