PUDDINGS
Plum Pudding
This is my family traditional plum pudding. I have such fond memories of poking the coins into the pudding as mum was making it and making a wish with each coin (and of course then getting to lick your fingers). We still use the old silver coins in our puddings; reminding us of the days that dad used to swap out the coins for modern day currency. Preparing a cloth the traditional way allows the plum pudding to capture all the aromas and gives it a texture unlike a modern day steamed pudding.
INGREDIENTS
250g Sultanas
250g Raisins
250g Currants
125g Prunes Pitted
60g Cherries Dried
60g Mixed Peel
125g Raw Almonds
Roughly Chopped
1 Tsp Cloves Ground
1 Tsp Ginger
2 Tsp Nutmeg
4 Tsp Cinnamon
½ Tsp Bicarb Soda
½ Cup Water
250g Butter
250g Rapadura Sugar
¼ Cup Brandy
3 Eggs
250g Plain Flour
METHOD
STEP 1
Cream butter, sugar and eggs.
STEP 2
Mix all dry ingredients in another bowl .
STEP 3
Gradually add dry ingredients to butter; add the lemon and vanilla essence.
STEP 4
Boil cloth until soaked and hot to sanitize; remove with rubber gloves and a wooden spoon.
STEP 5
Rinse the cloth and sprinkle with flour.
STEP 6
Line a colander with the cloth and fill with pudding mixture.
STEP 7
Gather the ends of the cloth and tie with kitchen string.
STEP 8
Place into boiling water and slowly simmer for 8 hours.
