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Irish Plum Pudding

My husband and I emigrated to New Zealand over 40 years ago as newly weds, and this recipe was one of the few I brought with me. It still fills me with nostalgia when I make it, I always helped my mother to make it in early November. I make it as early as possible to let it mature. It's still written on the original paper. My 4 children and 8 grandchildren look forward to it every Christmas.

Ingredients
Serves: 12 

  • 200g soft breadcrumbs
  • 200g brown sugar
  • 200g raisins
  • 200g sultanas
  • 150g currants
  • 125g grated butter or 150 gr finely grated suet
  • 125g candied peel
  • 75g flour
  • 3 eggs
  • 1 large cooking apple grated
  • 75g chopped blanched almonds
  • 1 lemon, rind and juice
  • 1 egg cup whiskey
  • 1 small bottle of guinness
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions
Preparation:1hour  ›  Cook:6hours  ›  Ready in:7hours 

  1. Sift flour with salt and spices.
  2. Beat eggs
  3. Mix everything together with stout and whiskey.
  4. Get the family and any callers to have a stir and make a wish ( this is very important!)
  5. Cover and leave overnight.
  6. Next day stir well again and fill into 2- 3 pint bowls (bowls must be well greased).
  7. Cover with tin foil and steam for 6 hours.
  8. Allow 2 hours cooking time to heat through, on the day, before eating.
  9. Keeps well in the fridge!

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