Auntie Maureen’s Plum Pudding

Name: Auntie Maureen’s Plum Pudding
Yield: Makes 2 x 1.2 litre (2 pint) puddings
Cuisine: Irish
Ingredients: brandy and rum crème anglaise, to serve; fresh redcurrant sprigs, to decorate (optional); icing sugar, for dusting (optional); 2 eggs, lightly beaten; 300 ml (½ pint) stout; 50 g (2 oz) plain flour; ½ tsp ground mixed spice; ½ tsp ground cloves; ¼ tsp ground nutmeg; 225 g (8 oz) sultanas; 175 g (6 oz) fresh white breadcrumbs; 175 g (6 oz) butter, melted, extra for greasing; 175 g (6 oz) light muscovado sugar; 175 g (6 oz) raisins; 50 g (2 oz) currants; 50 g (2 oz) candied mixed peel; 50 g (2 oz) blanched almonds, chopped; ½ apple, peeled, cored and diced; ½ small carrot, grated; finely grated rind and juice of 1 lemon

Preparation info

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Nothing beats the flavour of homemade Christmas pudding. I love it hot or cold, with lashings of cream, but the brandy and rum crème analgaise is even more special. I always look forward to it. A big thank you to Auntie Maureen for sharing her recipe.

Ingredients

50 g (2 oz) plain flour
½ tsp ground mixed spice

Europe
Ireland
Dessert
Christmas
Vegetarian

Method

Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, breadcrumbs, melted butter, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything thoroughly and cover with a clean tea towel, then leave in a cool place overnight.