Onie's Plum Pudding
Randall Ritchie
ingredients
Pudding- 1 C. sifted flour
- 1 t. soda
- 1 t. salt
- 1 t. cinnamon
- 1 t. nutmeg
- 1 1/2 C. finely cut raisins (1/2 lb.)
- 1 1/2 C. currants, pumped
- 3/4 C. finely cut citron (1/4 lb.)
- 3/4 C. finely cut candied orange and lemon peel
- 1/2 C. chopped walnuts
- 1 1/2 C. coarse soft bread crumbs
- 2 C. ground suet (1/2 lb.)
- 1 C. brown sugar
- 3 beaten eggs
- 6 T. currant jelly (or any kind)
- 1/4 C. fruit juices or brandy or sherry
- 1/3 C. butter
- 1 C. sifted powdered sugar
- 1/2 t. vanilla
directions
Pudding
- 1
Sift together the flour, soda, salt, cinnamon and nutmeg. Then mix in the raisins, currants, citron and orange and lemon peel.
- 2
Mom: I’ve used 3 C. currants (no raisins) and not plumped. Can finely cut fruit by adding a bit of the dry mix to it. OR NOT--Pudding will just not cut smoothy later when you serve it.
- 3
Now mix in walnuts and bread crumbs. Mix together and blend in the suet, brown sugar, eggs, jelly and juice/brandy/sherry.
- 4
Pour into well-greased 2-quart mold (or 2 one-quart) and steam 6 hours for 2 qt. and 3 hours for 1 qt. I (Mom) used 8 soup cans and steamed for 4 hours. Cover top of cans with foil during steaming.
- 5
Steam on stove top in large pot with cans on a rack, each can with a foil “lid”.
- 6
Serve with hard sauce.
Hard Sauce
Cream butter, beat in sugar until light and fluffy. Add vanilla drop by drop and beat well. Can also add brandy or sherry.
notes
This was our Christmas Day dessert for years. The hard sauce is what makes it.
Source: Onie McIntyre
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews