Plum pudding

Name: Plum pudding
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams self-raising flour; 1 teaspoons ground mixed spice; 140 grams shredded suet; 85 grams fresh white breadcrumb; 140 grams dark muscovado sugar; 140 grams raisin; 140 grams sultana; 140 grams currant; 25 grams mixed candied peel, chopped; 1 null finely grated zest and juice of orange; 1 null finely grated zest and juice of lemon; 25 grams glacé cherry, chopped (optional); 1 small carrot, grated; 3 Tbsps sweet stout (we used Mackeson); 2 teaspoons black treacle; 1 serving brandy, to feed

Plum pudding might be a good recipe to expand your dessert repertoire. This recipe makes 8 servings with 477 calories, 5g of protein, and 17g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours. It is a good option if you're following a dairy free diet. Head to the store and pick up self-raising flour, ground spice, breadcrumb, and a few other things to make it today.

Instructions

Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix.

Ingredients you will need

Breadcrumbs

Cherries

Carrot

All Purpose Flour

Fruit

Sugar

Suet

Equipment you will use

Bowl

Add the remaining ingredients and beat until thoroughly combined.

Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.

Equipment you will use

Bowl

Aluminum Foil

Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.

Ingredients you will need

Brandy

Equipment you will use

Aluminum Foil

Frying Pan

Equipment

Ingredients

Servings:

85grams

self-raising flour 1teaspoons

ground mixed spice 140grams

shredded suet 85grams

fresh white breadcrumb 140grams

dark muscovado sugar 140grams

raisin 140grams

sultana 140grams

currant 25grams

mixed candied peel, chopped 1null

finely grated zest and juice of orange 1null

finely grated zest and juice of lemon 25grams

glacé cherry, chopped (optional)1small

carrot, grated 3Tbsps

sweet stout (we used Mackeson)2teaspoons

black treacle 1serving

brandy, to feed

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.