Kent plum pudding

John Dory with raspberry salad

Ingredients

50 g (2 oz) each of butter and clear honey 
1 small cooking apple, peeled, cored and diced (110 g/4 oz prepared weight) 
110 g (4 oz) each of diced dried figs and raisins 
50 g (2 oz) each of sultanas and mixed peel 
50 g (2 oz) muscovado sugar 
100 g pack blanched almonds, finely chopped 
25 g (1 oz) hazelnuts, Brazil or Macademia nuts, chopped 
75 g (3 oz) white breadcrumbs 
Generous ½ tsp mixed spice 
Grated rind and juice of ½ lemon 
2 eggs, beaten 
1 tbsp rum 
3 tbsp brandy

Butter a 900 ml (1½ pint) pudding basin.

Put butter and honey in a small pan and warm until butter melts. Mix apple with dried fruit, sugar, nuts, breadcrumbs, spice, lemon rind and juice. Add butter mixture to fruit with eggs, rum and brandy and mix well. Spoon into bowl and press mix down. Cover with a piece of greaseproof paper and then foil, making pleats in the top to allow for expansion during steaming. Tie with string. Steam for three hours. Cool and keep chilled for a few days. Put fresh paper and foil on top and steam for one hour to reheat pudding before serving. 
(Serves 8)

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