Plum Pudding

Directions

1. 1
   Mix all ingredients but eggs and brandy in a large bowl (avoid metal or plastic).
2. 2
   Cover and allow to ripen for 3 weeks in the refrigerator.
3. 3
   Stir every few days.
4. 4
   When the pudding is to be steamed, add eggs and brandy, if using into the mixture.
5. 5
   Fill 2 buttered 2 - quart moulds or deep casseroles 2/3 full with mixture.
6. 6
   Cover with a lid or seal with heavy duty foil.
7. 7
   Set moulds in a steamer.
8. 8
   Note, if you don't have one, place some small custard dishes upside down in the centre of a large, deep pot with a lid.
9. 9
   Balance moulds on top of dishes.
10. 10
    Fill pan with boiling water to halfway up pudding, cover pot and steam on low heat for 2 1/2 - 3 hours.
11. 11
    ( For individual puddings, steam about 1 1/2 hours.
12. 12
    ).
13. 13
    Serve 4, with sauce (see recipe below).
14. 14
    Note: To preserve puddings, let cool completely, remove from dish (if desired) and let sit for 30 minutes to ensure completely cooled.
15. 15
    Wrap in brandy-soaked cheesecloth, wrap in foil and place in a plastic bag.
16. 16
    Store in fridge or a cool place until ready to rewarm.
17. 17
    Remove cheesecloth before reheating in oven, wrapped in foil or in the microwave, covered in plastic wrap until heated through on medium.
18. 18
    Or if you have a pudding steamer, just steam for about 20 minutes.
19. 19
    Brown Sugar Sauce.
20. 20
    Carefully caramelize 2 cups brown sugar in a large skillet.
21. 21
    To 3 tablespoons flour add 2 tsp cold water and add to caramelized sugar.
22. 22
    Add 1/4 tsp salt, 1/4 cup melted butter and 2 tablespoons whipping cream.
23. 23
    Let mixture bubble, stirring constantly until mixture reaches consistency of rich cream.
24. 24
    Flavour with vanilla extract, or brandy, to taste.
25. 25
    Serve with Pudding.