Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides.
In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend.
Divide the batter between the pans. Cover and seal tightly with aluminum foil.
Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking.
Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator.
In Recipes-list.com we have selected the most viewed recipes from category -
Pudding And Tapioca
Enjoy the best recipes specially selected for you! British Plum Pudding is the right choice that will satisfy all your claims.