You'll need to start this recipe up to five days in advance so it takes a bit of time — but it's worth the effort.RECIPE: Traditional Plum Pudding
Serves 10-1630g unsalted butter for greasing
30ml (approx) milk
You will need a metal pudding basin with a lid for this recipe. Grease with a couple of layers of butter and set aside. In a clean bowl, marinate all dried fruit and nuts in dry sherry or brandy and orange juice and zest for 4-5 days. In a clean bowl with electric beaters, beat together butter and sugar until pale and fluffy. A
dd eggs one at a time, making sure each is incorporated before the next is added. Fold in flour and spices, followed by fruit then breadcrumbs and milk. If mix is too stiff, add more milk. Pour mixture into basin, place a round of baking paper over top of mix, then a layer of foil followed by lid.
Gently lower into deep pot. Fill three-quarters with water and bring to boil. Reduce heat to simmer and continue to cook for 4 1/2 hours. You will need to keep topping up the water as it cooks.Once the cooking time is up, remove from heat and allow to stand in water overnight or until cool. Once cool, remove pudding from basin and wrap in foil until Christmas Day. To reheat, you can pop pudding wrapped in foil into the oven for 1 hour on 170C or until warmed through. Serve with lashing of boozy cream or custard.
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