English Plum Pudding
From the kitchen of Olive & Lynne Gearhart
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks
1/2 pound suet, chopped fine
1 1/2 cups raisins
1 1/2 cups currants
1/2 pound mixed candied fruit peel, chopped
2 cups all-purpose flour
1 1/2 cups dark brown sugar
1/2 teaspoon of each: nutmeg, allspice, salt, baking soda
3 eggs, well beaten
1/4 cup Brandy (optional)
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons butter
pinch of salt
2/3 cup granulated sugar
Mix the suet, raisins, currants and chopped peel with half the flour.
Mix together remaining flour, sugar, spices, salt and soda. Add the well-beaten eggs.
Stir the fruit and suet mixture into the flour, sugar, and spice mixture, blending thoroughly.
Pour into well greased molds. (Preferably a 4 inch diameter/3 inch deep, ceramic bowl or crock.)
Cover with layer of waxed paper, them aluminum foil-securing tightly at top.
Steam in pan of water for 3 hours.
Steam for 1 hour.
Pour 1-2 ounces of Brandy over pudding and light with match.
Pour warmed lemon sauce over pudding.
Lemon Sauce: (serve hot)
Mix cornstarch and sugar. Add to boiling water, stirring vigorously.
Cook over medium heat until thickened.
Remove from heat. Stir in lemon juice, zest, butter and salt.
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