Need help from the Brits please!

[michellejed]

I am looking for a plum pudding recipe, we had it every year my Mom was with us and I can't find it in her books, I miss it!

It was made about 4 weeks before Christmas and it was steamed.

I remember it had currents and suit, raisins, eggs and flour. I know there is more but it just won't come back to me.

To serve it we poured brandy or rum on it and lit it then served it with a hard sauce.

Maybe some one has a recipe similar I hope.

Thanks all.

 

[PaulaSB12]

I am looking for a plum pudding recipe, we had it every year my Mom was with us and I can't find it in her books, I miss it!

It was made about 4 weeks before Christmas and it was steamed.

I remember it had currents and suit, raisins, eggs and flour. I know there is more but it just won't come back to me.

To serve it we poured brandy or rum on it and lit it then served it with a hard sauce.

Maybe some one has a recipe similar I hope.

Thanks all.

Here is a Mrs Beaton receipe

Check recipe for shopping/store cupboard purposes and grease 2 basins.

8 oz moist sugar (use soft brown )

8 oz chopped suet or modern day equivalent

8 oz sultanas cleaned

8 oz raisins halved and stoned

4 oz currants washed and dried

4 oz shredded mixed candied peel - Cut your own or use ready cut

4 oz of plain flour

4 oz breadcrumbs

2 oz almonds blanched and shredded

the grated rind of a 1 lemon

3 eggs

a salt spoonful of nutmeg grated

half a teaspoon of salt

quarter pint of milk

1 small wineglassful of brandy (optional)


Mix all the dry ingredients together, stir in the well beaten eggs, milk and brandy (if used).

Turn the mixture into 2 well greased basins, and steam from 5 to 6 hours.

Time 5 to 6 hours.

Sufficient for 8 or 9 persons.

N.B. Please note that no raising agent is mentioned in this recipe, but the flour must be plain flour, as elsewhere self raising flour is mentioned by type when used.


When my mother does christmas (plum) pudding she soaks the fruit in brandy overnight.

 

[wifey]

Is that the same as this one....?
Plum pudding
by Mary Henry
from Saturday Kitchen

Serves

Preparation time 30 mins to 1 hour

Cooking time over 2 hours






Ingredients
90g/3oz white breadcrumbs
45g/1½oz plain flour
125g/4oz demerara sugar
125g/4oz prepared suet
125g/4oz sultanas
125g/4oz raisins
125g/4oz currants
60g/2oz sliced almonds
30g/1oz chopped cherries
60g/2oz peel
½ lemon, rind and juice
¼ tsp nutmeg
½ to 1 tsp mixed spice
pinch of bicarbonate of soda
salt
2 eggs


Method
1. Mix all dry ingredients together in a bowl.
2. Add lemon rind, juice and eggs and mix well.
3. Place in a well-greased 1½ pint/850ml bowl.
4. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle
5. Steam for six hours, remove paper.
6. If there is any fat lying on top of the pudding leave it, as it will be absorbed.
7. When cold, re-cover as before with fresh paper and store till needed
8. On Christmas morning steam for three hours.
9. Serve with brandy sauce or rum butter.

 

[michellejed]

Thank you both so much

I think these both are very close

I do remember the fruit soaking in some kind of liquid, it may have been orange juice but the brandy sounds good

Is demerara a special type of sugar? I haven't heard of it before.

Again thank you for coming to my plum pudding rescue

 

[PaulaSB12]

Thank you both so much

I think these both are very close

I do remember the fruit soaking in some kind of liquid, it may have been orange juice but the brandy sounds good

Is demerara a special type of sugar? I haven't heard of it before.

Again thank you for coming to my plum pudding rescue

Demerara (also spelled as 'demerera') is used as the generic name of a type of specialty raw cane sugar often used in home baking and in sweetening coffee and tea. Demerara is normally brown in color—the natural color of cane sugar. Demerara has a coarse texture due to its large crystals. It takes its name from the Demerara colony in Guyana, the original source of this type of sugar, which is produced today mainly in Mauritius.[1][2][3

 

[wifey]

Our local supermarket stocks light demerera which is a light brown colour and fine texture, plain demerera which is a slightly coarser texture like the colour of caramel and dark demerera which is very similar in colour to molasses, if it helps I think either of the lighter ones will work just fine and not overpower the natural flavour of the plums. Good Luck