Christmas Plum Pudding
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent
Posted by Nirosha Senewiratne

250 g butter, chopped
1 cup brown sugar
4 eggs
750g mixed fruit
1/2 cup chopped pitted prunes
3/4 cup chopped dates
1 cup brandy
1 1/2 cups plain flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp bicarbonate of soda
1/2 cup almonds
1 cup fresh breadcrumbs

1. Beat butter and sugar until light and creamy. Add eggs one at a time beating well after each addition. Add fruit, brandy, sifted dry ingredients, almonds and breadcrumbs, mix well.
2. Spoon mixture into greased 8 cup (2 litres) capacity pudding basin. Cover basin with baking paper, secure tightly with string. Cover with foil and basin lid.
3. Place pudding in a large pan with enough boiling water to come halfway up side of basin. Cover pan, simmer 6 hours making sure water level remains constant by adding more boiling water as necessary.
4. Remove pudding from water, cool. Cover and refrigerate until ready to serve.
5. On day of serving, re-boil pudding as above 2 1/2 hours. If desired, serve pudding with Crème.
Serves 10 – 12
Preparation time: 25 minutes
Boil time: 2 1/2 hours
Storage: covered in refrigerator 8 weeks

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