RCI-DS.001.0431.001
Plum Pudding
Plum pudding a warm and sweet dessert.
Prep70 min
Cook30 min
Total100 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- seeded muscat raisins1 cup
- 1 cup
- mixed peels1 cupfinely chopped
- 3/4 cup
- unblanched almonds1 cupsliced lengthwise
- 1 cup
- 1/4 cup
- 1 tbsp
- finely chopped beef suet2 1/3 cups
- fine soft bread crumbs (no crusts)6 cups
- eggs8 largeseparated
- 1 1/4 cups
- 4 tbsp
- 1/2 cup
- glace red cherries10 unit
- 1 unit
- thin strips of candied citron10 unit
Method
1
Soak the currants, seeded muscat raisins, seedless golden raisins, and finely chopped mixed peels in brandy for at least 2 hours or overnight to plump and absorb the flavors.
120 minutes
2
Mix the sliced almonds, finely grated carrots, all purpose flour, and allspice together in a large bowl until evenly distributed.
3
Add the finely chopped beef suet and bread crumbs to the almond mixture, stirring until the suet is evenly dispersed throughout the dry ingredients.
4
Pour the brandy-soaked fruit mixture (with all liquid) into the bowl and stir thoroughly to combine with the suet and bread crumb mixture.
5
Beat the 8 egg whites in a clean bowl until they form stiff peaks, then gently fold into the pudding mixture in two additions to maintain volume.
6
Beat the 8 egg yolks with the 1 1/4 cups well-packed brown sugar until pale and thick, then fold this mixture gently into the pudding until fully incorporated.
7
Butter a 3-quart pudding mold or heatproof bowl generously with the soft butter, then pour the pudding batter into the prepared mold.
8
Cover the mold tightly with buttered parchment paper and secure with aluminum foil, ensuring the seal is airtight.
9
Place the mold on a trivet in a large pot and add boiling water to come halfway up the sides of the mold, then cover the pot with a tight-fitting lid.
180 minutes
10
Steam the pudding for 3 hours, maintaining a gentle boil and adding more boiling water as needed to keep the water level constant.
11
Remove the pudding from the steamer and let cool for 10 minutes, then turn out onto a serving plate and brush the top with a mixture of the 1/2 cup brown sugar dissolved in a small amount of water.
12
Decorate the top of the pudding with the glace red cherries, cinnamon stick, and thin strips of candied citron arranged in an attractive pattern, then serve warm with hard sauce or brandy butter.