Modern Recipe Adaptation: A Quickly Made Plum Pudding
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Sugar
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Mace
- 3/4 Cup Raisins*
- 3/4 Cup Zante Currants*
- 1 Box Atoro Brand Suet (see below)
- 4 Large Eggs
- 1/2 Cup Milk
- Grease a pudding mold (pictured below). Set aside.
- In a large bowl, whisk together the flour, sugar, and spices. Add the fruit and mix well, making sure each piece of fruit is coated with flour.
- Add the suet to the flour and fruit and use your fingers to blend in the suet, making sure it is evenly distributed throughout the mixture.
- In a separate smaller bowl, whisk together the eggs with the milk.
- Add the wet ingredients to the dry.
- Spoon the pudding batter into the prepared mold and cover the top with parchment paper. Then put the lid on the mold. Parchment paper will be visible on the outside of the mold.
- Place the covered pudding mold in a large pot with a lid. Fill the pot with enough water so that it reaches about 3/4 of the way up the mold.
- Place the pot over medium-high heat and bring to the boil. Reduce the heat to a simmer. Cook for 45 minutes, or until the pudding is firm when poked or until an inserted skewer is clean when removed.
- When you remove the lid, you will see that melted suet is sitting on top of the cooked pudding. Let the pudding sit in its pan for 10-15 minutes to allow the suet to seep back into the pudding.
- Turn the pudding out onto a dish.
- It can be served immediately by itself, with whipped cream, ice cream, custard sauce, a splash of spirits, or a fruit sauce. OR . . . You can douse it with plenty of spirits (brandy, whiskey, rum), wrap it up and store it for later use.