Plum Pudding

Name: Plum Pudding
Ingredients: 1 cup (250 ml) seedless raisins; 1/2 cup (125 ml) finely chopped mixed candied fruit; 2 tbsp (25 ml) chopped candied orange peel; 2 tbsp (25 ml) chopped candied ginger; Finely grated zest of 1 orange; Finely grated zest of 1 lemon; 1/2 cup (125 ml) brandy or dark rum (approx.); 3/4 cup (175 ml) all-purpose flour; 3/4 cup (175 ml) fine dry white bread crumbs; 2 tbsp (25 ml) ground toasted blanched almonds; 1 tsp (5 ml) ground cinnamon; 3/4 tsp (4 ml) baking powder; 1/4 tsp (1 ml) freshly grated nutmeg; 1/4 tsp (1 ml) salt; 3/4 cup (175 ml) packed brown sugar; 1/2 cup (125 ml) butter, softened; 2 eggs; 2 tbsp (25 ml) mild-flavored or fancy molasses; Boiling water; Lightly greased 6-cup (1.5 L) pudding basin, baking dish or souffle dish

20 ingredients

16 steps

Ingredients

1 cup (250 ml) seedless raisins
1/2 cup (125 ml) finely chopped mixed candied fruit
2 tbsp (25 ml) chopped candied orange peel
2 tbsp (25 ml) chopped candied ginger
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1/2 cup (125 ml) brandy or dark rum (approx.)
3/4 cup (175 ml) all-purpose flour
3/4 cup (175 ml) fine dry white bread crumbs
2 tbsp (25 ml) ground toasted blanched almonds
1 tsp (5 ml) ground cinnamon
3/4 tsp (4 ml) baking powder
1/4 tsp (1 ml) freshly grated nutmeg
1/4 tsp (1 ml) salt
3/4 cup (175 ml) packed brown sugar
1/2 cup (125 ml) butter, softened
2 eggs
2 tbsp (25 ml) mild-flavored or fancy molasses
Boiling water
Lightly greased 6-cup (1.5 L) pudding basin, baking dish or souffle dish

Directions

1

In a bowl, combine raisins, candied fruit, orange peel, candied ginger and orange and lemon zests.
2

Add brandy and stir well.
3

Set aside for 1 hour.
4

In a separate bowl, mix together flour, bread crumbs, ground almonds, cinnamon, baking powder, nutmeg and salt.
5

Set aside.
6

In a clean bowl, beat brown sugar and butter until creamy.
7

Beat in eggs and molasses until incorporated.
8

Stir in soaked fruit mixture.
9

Add flour mixture and mix just until blended.
10

Spoon batter into prepared dish.
11

Cover tightly with plastic wrap and let stand in refrigerator for 1 week, spooning additional brandy over the top two or three times in 1-tbsp (15 ml) increments.
12

Remove plastic wrap.
13

Cover with foil and secure with string.
14

Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (5 cm) up the sides of the dish.
15

Cover and cook on High for 4 hours, until a toothpick inserted in the center of the pudding comes out clean.
16

Serve hot.