British Plum Pudding

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 16
• 1/2 lb beef suet, finely chopped
• 6 cups fresh raisin breadcrumbs
• 4 cups golden raisins
• 1 1/2 cups raisins
• 1 cup mixed candied fruit
• 1 cup candied citrus peel
• 10 eggs
• 2/3 cup
• 1/3 cup orange juice
• 2 cups brown sugar
• 1/4 cup flour
• 1/4 cup butter, softened
• 1/2 cup water
• 1/4 cup

Recipe

• 1 preheat the oven to 180 °c (350 °f).
• 2 butter two 20 x 10-cm (8 x 4-inch) loaf pans. line with parchment paper, letting it hang over 2 opposites sides.
• 3 in a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. add the remaining ingredients and stir to blend.
• 4 divide the batter between the pans. cover and seal tightly with aluminum foil.
• 5 bake in a water bath for 7 hours. the simmering water bath must be maintained halfway up the loaf pans. add water if necessary during baking.
• 6 remove the puddings from the water and let cool. unmould from the pans and wrap tightly. they can be stored for up to 3 months in a cool place or in the refrigerator.
• 7 in a saucepan, whisk together the sugar, flour and butter. add the remaining ingredients and simmer gently over medium heat for 5 minutes.
• 8 tips: freezes well.