Rich Plum Pudding

Rich Plum Pudding

Ingredients:

• 150g Breadcrumbs
• 150g Suet
• 300g Raisins
• 25g Mixed Peel
• 100g Currants
• 50g Almonds (blanched)
• 1tsp salt
• 75g Brown Sugar
• 4 Eggs
• 30mL Brandy

Method:

1. Chop suet very finely, mix with breadcrumbs.
2. Wash fruit, chop peel and almonds
3. Mix all dry ingredients together
4. Add the beaten eggs, brandy, and mix well.
5. Pour mix into greased basin.
6. Cover with greased baking paper and steam for 6 hours.
7. After cooking, remove paper and cover with fresh greaseproof paper.
8. Store in a cool, dry place

Serving:

Steam for 1 hour before eating, serve with brandy butter and egg custard.

Brandy Butter

Brandy Butter
( aka Hard Sauce )

Ingredients

• 1kg fresh Butter
• 500g Castor Sugar
• 200g Almond Meal
• 100g Hazelnut Meal
• 10 Tablespoons Sherry
• 5 Tablespoons Brandy

Method

1. Cream butter and sugar then beat in the almond/hazelnut meal
2. Whilst still mixing slowly add both sherry and brandy in small batches till thoroughly combined
3. Serve up with rich plum pudding and egg custard

This recipe can be refrigerated for several days if needed