Plum Pudding

Yield: 16 to 20 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 (16-ounce) package dark brown sugar
  • 1 cup fine dry breadcrumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 (10-ounce) package currants
  • 1 cup raisins
  • 1 cup golden raisins
  • 2 (2-ounce) packages slivered almonds
  • 1 cup all-purpose flour
  • 1/2 pound beef suet, ground
  • 1 cup milk
  • 1 egg, beaten
  • Plum Pudding Sauce

Preparation

  1. Combine brown sugar, breadcrumbs, soda, salt, and spices in a large mixing bowl; stir well. Set aside.
  2. Dredge currants, raisins, and almonds in flour, stirring to coat well. Add to sugar mixture, mixing well. Add beef suet, milk, and egg, stirring until well blended.
  3. Pour mixture evenly into 2 greased 1-pound coffee cans. Cover top of each can with a damp cotton towel, and tie securely with string. Place cans on a rack in a large stockpot; add water to come halfway up sides of cans. Cover stockpot; bring water to a boil. Reduce heat to medium; cover and simmer 3 hours.
  4. Remove cans from stockpot; remove towels to allow steam to escape. Cool s lightly. Loosen pudding from sides of each can, and invert onto a serving platter. Slice and serve with Plum Pudding Sauce or Hard Sauce.
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