Pirate'S Plum Pudding
Ingredients
- 2 cups mixed candied fruit
- 1 cup chopped mixed nuts (walnuts, almonds, hazelnuts) ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup currants ⓘ
- 1 cup chopped dried fruit (dates, figs, dried cherries) ⓘ
- 1 cup rum ⓘ
- 1 teaspoon lemon peel ⓘ
- 1 teaspoon orange peel ⓘ
- 1 medium chopped peeled apple ⓘ
- 1 carrot, peeled and shredded finely ⓘ
- 1/2 lb suet ⓘ
- 1 cup flour ⓘ
- 2 cups fine breadcrumbs ⓘ
- 1 cup brown sugar ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground mace ⓘ
- 1 teaspoon ground cardamom ⓘ
- 1 teaspoon ground allspice ⓘ
- 3 eggs ⓘ
- 1/4 cup fruit juice (orange is best) ⓘ
- 1/2 cup butter, softened ⓘ
- 1 1/2 cups powdered sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.
- Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.
- Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.
- Mix the ingredients thoroughly.
- Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.
- Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.
- Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.
- Place puddings in steamers and steam for 6 hours.
- Remove from steamers and store in a cool place until Christmas Day or New Years' Day.
- Return the pudding to the steamer and steam for 2 hours more.
- To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.
- Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.
- To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.
- Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers.
Nutrition & Diet Analysis (per serving)
1839
kcal
92% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).