Christmas Plum Pudding

Name: Christmas Plum Pudding
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup ground suet; 3/4 cup peeled minced apples; 3/4 cup fine bread crumbs; 3/4 cup all-purpose flour; 1/4 tsp mace; 1/2 tbsp allspice; 1 tsp cinnamon; 1 tsp fresh grated nutmeg; 1/4 tsp salt; 1/4 cup chopped red candied cherries; 1/4 cup chopped candied green cherries; 1 cup raisins; 1 cup currants; 1 cup brown suger; 1/4 cup brandy; 1/4 cup rum; 4 each beaten eggs

Bob @cook_3607766

Whether it is called Plum Pudding or Christmas Pudding, this traditional Christmas desert finds its roots in a medieval harvest dish, an unsweetened wheat stew called "frumenty". It can be traced back even farther to Scandinavian and Russian preparations. Gradually beef broth was added along with brown bread for thickening. Spices and dried fruit like raisins and currants added interest. According to English tradition, it should be prepared on "Stir Up Sunday", the first Sunday of Advent and everyone in the household from the the babe-in-arms to the oldest member should take a turn at the mixing. This is an adaptation of a recipe dating back to 1845, found in a publication by Overwaitea Foods Ltd and further adapted by my wife... Note.. Very filling.

Saved

Ingredients

30 mins

8 servings

1 cupground suet
3/4 cuppeeled minced apples
3/4 cupfine bread crumbs
3/4 cupall-purpose flour
1/4 tspmace
1/2 tbspallspice
1 tspcinnamon
1 tspfresh grated nutmeg
1/4 tspsalt
1/4 cupchopped red candied cherries
1/4 cupchopped candied green cherries
1 cupraisins
1 cupcurrants
1 cupbrown suger
1/4 cupbrandy
1/4 cuprum
4 eachbeaten eggs

Saved

Steps

30 mins

1

Mix all ingredients except eggs, brandy and rum until well blended, use hands if necessary
2

Stir in eggs, brandy and rum
3

Lightly grease pudding mold. Depending on your size choice use more than one.
4

Fill mold to within 1/2 inch of top
5

Cover tops with a piece of grease tin foil and clean cloth on top of that
6

Tie coverings with string tightly and leave string for removal from pot later
7

Place on rack in large enough pot to hold molds. Fill with boiling water until water level is 2/3 up side on mold
8

Boil gently for 3 - 3 1/2 hours. Add water if needed.
9

Turn off heat, let water cool until you can safely remove using string of mold
10

Cool completely, loosen and remove from molds. Wrap in cheesecloth. Moisten cheesecloth with rum or brandy and wrap tightly in tin foil.
11

Store in cool place til Christmas. Check every few days to ensure cheesecloth stays moist not wet. Reseal foil ater each check.
12

To serve, reheat unmolded pudding either by steaming in original mold or wrapping in tin foil and heating in oven at approximately 325°F. If steaming ensure to cover the mold tightly avoiding moisture getting in pudding.
13

Once heated invert on serving platter. If desired flambe with brandy. Serve with whipped cream or sauce of your choice. We prefer rum butter sauce.
14

Spice measurements may be modified to your taste.
15

Raisons and currants can be soaked for up to an hour in rum or brandy for more flavor.
16