One of the Christmas specialties in our family is the traditional plum pudding. This recipe has been in the family for about 80 years. It’s usually made in September or October, leading into Christmas. Back in the day, it used to be cooked in a copper boiler in calico. Then it was hung and stored in a cool spot in the kitchen. It would last well because of all the alcohol.
Today the family still make and wrap it in calico, but boil it in a big saucepan, then stored in the freezer. It can be made the weekend before if needed. Preferably ahead of time is better, to allow the alcohol to infuse the ingredients, giving you that aromatic, moist, textured plum pudding experience.
Before serving, brandy is poured over the moist floured crust, then lit for a caramelised effect.
- 2 cups plain flour
- 2 tblspn butter
- 3/4 brown, raw or white sugar
- 1 tspn mixed spice
- 250g mixed fruit
- 2 heap tspn bi-carb soda
- 1 cup cold tea (strong)
- 2 eggs
- 1/2 bottle Rum
- Soak mixed fruit in 1/2 bottle Rum. Stir every hour (6 times) during the day, then leave soak overnight.
- Rub butter into the flour.
- Add sugar, bi-carb and fruit mix.
- Mix together with tea to a moist dark dough.
- Scoop pudding into a floured 1m calico cloth and tie with string or 2 cable ties to keep the water out.
- Or place in pudding bowl/steamer and boil for 3 hours.
- Place pudding hot water and boil slowly for 3hours.
- Allow to cool and freeze.
- Take out of freezer 24hours before serving. Keep in fridge.
- Re-boil the calico plum pudding 2-3 minutes, so it removes easily from the cloth. This will form a soft flour crust.
- Before serving, pour brandy; creating a glaze and light it.
Hint: The calico cloth is reused next year. Simply soak, then wash once the pudding fragments are soaked off.
Enjoy! Well worth the effort as a traditional Christmas dessert.