British Plum Pudding
British Plum Pudding
Rating: (1 rated)
  • 1/2 lb (225 g) beef suet, finely chopped
  • 6 cups (1.5 litres) fresh raisin bread crumbs
  • 4 cups (1 litre) golden raisins
  • 1 1/2 cups (375 ml) raisins
  • 1 cup (250 ml) mixed candied fruit
  • 1 cup (250 ml) candied citrus peel
  • 10 eggs
  • 2/3 cup (150 ml) brandy
  • 1/3 cup (75 ml) orange juice
  • Preparation
  • Preheat the oven to 180 °C (350 °F).
  • 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.
  • Description
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