OLD ENGLISH PLUM PUDDING
- Cooks . com
- Apr 14, 2016
- 1 min read
OLD ENGLISH PLUM PUDDING 1 lb. raisins 1 lb. currants 1 lb. sultanas (white raisins) 1/2 lb. brown sugar 1 c. flour 2 c. bread crumbs 1 lb. suet, shredded 1 tsp. nutmeg 1 tsp. allspice 1 tsp. salt 2 c. mixed candied fruit peel 8 eggs 1/2 c. milk 1/4 pt. brandy 1 c. Guinnes Stout
Mix dry ingredients in a large bowl and set aside. Beat eggs and milk together. Make a well in the middle of the dry ingredients and pour in milk and egg mixture. Stir. Add brandy and stout. Butter or oil clean, empty coffee can tins (about 5). Fill 2/3 full. Cover each of these "pudding molds" with waxed paper and a cloth. Tie securely around rim. Place in a deep kettle. Simmer 5 1/2 hours, covered. NEVER let the water go off the boil. Replenish the water with boiling water as necessary. When cold, remove cloth and paper from tins. Remove from tins and rewrap in waxed paper and aluminum foil. Store in refrigerator. Best made 2 to 4 weeks before Christmas. To serve, remove paper, slice, place in buttered pan. Place a small amount of butter on each. Heat at 350 degrees. May be served with Brandy Hard Sauce or just flaming. The secret of the blue flames is to warm a tablespoon each of brandy and of vodka in a ladle, light same and spoon over pudding.
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