My mother - Angela Wijetunge’s recipe
From this quantity you can get 2 large bowls enough for about 16-18 people
Ingredients
113g self-raising flour
1 pinch of salt
1/2 grated nutmeg
142g sugar
113g shredded suet
113g finely grated carrots
Rind and juice of 1 lemon
113g currents
113g sultanas
113g raisins
57g chopped peel
57g glace cherries
28g almonds
142g bread crumbs
3 eggs beaten with little milk
Method
Mix all the ingredients together except the milk. Before baking beat the eggs with a little milk and add to the mixed ingredients, then put this mixture into two large bowls, tie with grease proof paper and steam for about 8 hours. Before using re-steam for around 2 hours or so.
When you are ready to serve the plum pudding, warm a spoon of Brandy over a candle flame and when it ignites gently pour on top of the pudding as shown in the video above, This is a real treat when all the lights are switched off and the brandy flames give a warm glow.
NB: Please be very careful as your arm can catch fire if you are not careful when igniting the
Brandy. After pouring the brandy onto the spoon, move the brandy bottle away.
For the Brandy butter
Ingredients
170g Softened butter
283g Icing sugar
2 tablespoons Brandy or to taste (Use a good quality Brandy)
Method
Cream butter and icing sugar till the mixture is light and pale, then add in the
Brandy to your taste.
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