Xmas pudding

Worlds best steamed plum pudding recipe


1500 mL strong tea (from good leaves- “Russian Caravan” recommended) brewed with lemon and a bayleaf.

2Kg mixed fruit including prunes and dates

500 grams unsalted butter

200 grams Black or dark brown sugar

55 grams ground Cinnamon

55 grams ground mixed spice or allspice (ground pimento)

25 grams ground Cardamon pods

700 grams SR flour

700 grams plain flour

6-8 eggs

Vanilla essence
250 mL Strong flavoured sweet sherry, Muscat or a mixture of rum and bourbon


Chop dates and prunes; add rest of dried fruit and place in big pot with strong tea and sugar.
Bring to boil and stir while simmering for 3 minutes, take off the heat and add butter and stir while cooling to room temperature.

Sieve together both flours and all the spices (sieve 3 times) while fruit mixture is cooling, and while waiting also prepare stainless steel bowls by chemising (buttering and flouring)

Prepare greaseproof paper and aluminium foil for lids also.


When fruit mixture is cooled to room temperature but before butter starts to set add alcohol and vanilla then beat in eggs one at a time, then add sieved flour and spice mixture, divide between cooking bowls (ONLY ¾ FULL)
Cover with greaseproof paper and double layers of alfoil the boil or steam for a minimum of 3 1/2 hours


SERVE WARM WITH BUTTERSCOTCH BOURBON CUSTARD SAUCE AND FRENCH VANILLA ICE-CREAM


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