Plum Pudding
Author: Kitchens
  • 1 Cup suet, finely chopped
  • 1 Cup sugar
  • 2 Cups bread crumbs, soft
  • 1 Cup flour
  • 2 eggs, well beaten
  • 1 Cup milk
  • 1/4 Cup orange juice
  • 1 teaspoon cloves
  • 2 teaspoons cinnamon
  • 1 teaspoon mace
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 1 Cup raisins
  • 1 Cup currants
  • 1/2 Cup nuts, chopped (one of the following: walnuts, hazelnuts, pignoli - unchoppped, pistachios, cashews)
  • 1/4 Cup orange rind, finely chopped
  • 1/4 Cup lemon rind, finely chopped
  1. Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients.
  2. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add orange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits.
  3. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours.
  4. Serve with any desired pudding sauce.
American cooks read 'suet' and panic, but there's nothing to fear. As you're unlikely to be consuming suet regularly, once in a rare while, it should have little or no impact on your health if you normally eat a reasonable, healthy diet. By comparison, one order of fast-food French Fries is more dangerous by far than a portion of this delicious steamed pudding. There are several methods for making steamed puddings, but an actual tin-lined steam pudding mould is best. They are available in specialty gourmet gadget shops throughout the US, Canada and Britain. Worth the investment. The best one we have found is Patisse Steam Pudding Mold, 2-Liter or in the UK, Spherical Pudding Mould 6". We use the Patisse Mold here, regularly. However, if you've no time to get a mould, any heavy heat-proof bowl will do - which is how most British family cooks make this.
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