Irish Plum Pudding

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14
saves
7hours

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 ... more

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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

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

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