Plum Pudding

 Prep Time: 1 hr
Cook Time: 5 hr
Ready in: 6

Believe it or not; its that time of the year yet again when you have to get the plum pudding ready ahead of Christmas.

Ingredients

  • 75g/3oz Odlums Self Raising Flour
    175g/6oz Shamrock Light Muscovado Sugar 
    175g/6oz Butter or Margarine 
    3 Eggs
    ½ teaspoon Goodall's Cinnamon
    ½ teaspoon Goodall's Nutmeg
    1 teaspoon Goodall's Mixed Spice
    Pinch of Salt 
    225g/8oz Shamrock Raisins
    225g/8oz Shamrock Sultanas
    125g/4oz Shamrock Mixed Peel 
    100g tub Shamrock Cherries
    100g packet Shamrock Ground Almonds
    175g/6oz Breadcrumbs 
    1 bottle Stout (300m/1/2 pint)

Method

  1. Cream the butter/margarine and sugar until light and fluffy.

  2. Add the lightly beaten eggs and mix well. Stir in the sieved flour, salt, cinnamon, nutmeg and mixed spice.

  3. Add the raisins, sultanas, mixed peel, cherries and ground almonds. Mix well.

  4. Add the breadcrumbs and bottle of stout. Stir well, cover and leave to stand overnight. 
    Transfer to a 1½ litre/3 pint greased and base-lined pudding bowl.

  5. Cover pudding with greaseproof paper and secure with string or tinfoil. 

  6. Place pudding in a saucepan with water half way up the side.

  7. Cover and steam for 5 hours or longer. The longer the pudding cooks the richer and darker it becomes.

  8. Top up saucepan with boiling water as required and don't let it boil dry.

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